Pickled Okra

Preparation info

  • Difficulty


  • Yield:

    4 or 5 Pints


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • pounds small, unblemished okra pods
  • 4 or 5 whole garlic cloves, peeled
  • 4 or 5 dried whole small hot red peppers
  • 4 or 5 teaspoons dill seeds
  • 6 teaspoons salt
  • cups white vinegar
  • cups water


  • Leave a small portion of the stem end on each okra pod. Rinse the okra and drain well.
  • Pack enough okra into 4 or 5 pint jars to pack them firmly, but leave ¼ inch headspace. Insert 1 garlic clove, 1 hot red pepper, and 1 teaspoon of dill seeds into each jar as you go along.
  • Combine the salt, vinegar, and water and bring to the boil. Pour equal amounts of the boiling liquid over the okra to cover, leaving ¼ inch headspace. Seal tightly with screw-top lids. Process 10 minutes in a boiling-water bath.