Pickled Okra

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  • 4 1/2 pounds okra, small or medium
  • 8 cups cider vinegar
  • 1 cup water
  • 1/2 cup salt
  • 10 cloves garlic, peeled
  • 10 hot red peppers
  • 10 teaspoon dill seed
  • 10 teaspoon mustard seed


  1. Wash okra and brush lightly with a piece of nylon net or brush to remove "fuzz." Trim okra stems without cutting too close.
  2. Sterilize 10 pint jars and keep hot until ready to use.
  3. Combine vinegar, water and salt and bring to a boil. Into each jar pack okra in 2 vertical layers. The first layer should be packed with the stems down and the next layer with the stems up. Also add to each jar 1 clove garlic, 1 hot red pepper, 1 teaspoon dill seed and 1 teaspoon mustard seed.
  4. Pour hot vinegar mixture over okra and seal. To ensure a good seal, process 5 minutes in boiling water bath.
  5. Let stand several weeks before opening.

Yield: 10 pints

If very small okra is used, then half pint jars should be used instead.

Very small pickled okra is delicious in a martini.