• 2 pounds fresh, small okra(large will not do)
  • 1 quart 5 percent distilled white vinegar
  • 2 tablespoons salt
  • 1 tablespoon Tabasco
  • 1 tablespoon Worcestershire sauce
  • 5 cloves garlic, peeled
  • 1 tablespoon dried dill
  • 1 tablespoon mustard seeds
  • 5 small whole hot or mild peppers


Wash the okra and soak for 1 hour in cold water. Meanwhile, sterlize and keep hot 5 pint jars and lids. Put the vinegar, salt, Tabasco, Worcestershire sauce, garlic, dried dill, and mustard seeds in a pot. Bring to a boil and boil for 5 minutes. Pack the okra, 1 pod up and 1 down, in the hot jars and add 1 pepper and 1 clove of garlic to each jar. Carefully cover with the boiling liquid and seal. Store in a cool, dry place.

Makes 5 pints.

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Submitted 6/13/05.
Source: Lee Bailey's Southern Food
Submitted By: Linda Wilson
Pickled Okra