• 3 1/2 lbs. small okra pods
  • 5 cloves garlic
  • 5 small fresh hot peppers
  • 1 quart water
  • 1 pint vinegar (5% acidity)
  • 1/3 c. pickling salt
  • gresh dill (1 or 2 sprigs per jar)


Pack okra tightly into hot sterilized jars, leaving 1/4 inch headspace. Place a clove of garlic, a hot pepper and the dill sprigs in each of the jars.

Combine remaining ingredients in a medium saucepan; bring to a boil. Pour vinegar mixture over okra, leaving 1/4 inch headspace.

Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 10 minutes.

Makes 4 to 5 pints.

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Submitted 6/13/05.
Source: Southern Living 1981
Submitted By: Ruth Burbage
Okra Pickles