Dilly Pickled Okra - Carolina Country

Dilly Pickled Okra

5.0/5 rating 1 vote
Dilly Pickled Okra


  • At least 3 pounds of fresh okra, small pods
  • 6 cups white vinegar
  • 2 cups water
  • ⅓ cup canning salt
  • 2–3 peeled garlic buds per jar
  • 4 tsp. dill seed
  • 1 hot pepper or 1 tsp. hot pepper flakes (optional)


  1. My college-age son requests these because they are so much better than the store-bought brands, and he helps me make them. Small, 2–3 inch tender pods make the crispiest, best pickles. — Carole

  2. In clean, wide-mouth pint jars, stuff okra and garlic cloves (start with okra stem down, then squeeze stem up pods in between).

  3. Mix vinegar, water, salt, dill and pepper and bring to a boil. Use a ladle to pour hot vinegar over okra to fill each jar. Top with sterile, hot lids and screw rings on tightly.

  4. Lower the jars into hot water and bring to a boil. Process for 25 minutes (40 minutes for quarts). Remove the jars from the boiling water and allow to cool and seal.

  5. Wait about 3 weeks before eating. Any leftover vinegar can be poured over sliced cucumbers, squash, cabbage, etc. for refrigerator pickles.

Recipe courtesy of

Carole Howell

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