The City Magazine Since 1975

Spicy Pickled Okra

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  • 3 lbs. fresh, young, 2-3 inch okra pods, washed
  • 6 small hot peppers (i.e., jalapeño)
  • 6 cloves garlic, peeled
  • 6 sprigs fresh dill
  • 6 tsp. celery seed
  • 6 tsp. mustard seed
  • 2 Tbs. sugar
  • 5 Tbs. salt
  • 2 cups apple cider vinegar
  • 2 cups water

(Yields 6 pints)

Sterilize six pint jars, lids, and their bands.

With a sharp knife, trim off any woody portions of the stems from the pods. Seed and devein hot peppers under cold running water, using a spoon to scrape away from you and being careful not to inhale fumes. Wash hands well with soap and water.

In each jar, put one hot pepper, one clove garlic, one sprig dill, and one teaspoon each of celery and mustard seed. Add okra and pack in tightly, placing the first layer stem-end down and the second layer stem-end up.
Mix sugar, salt, vinegar, and water and bring to a boil. Boil two to three minutes, making sure sugar and salt are dissolved. Pour boiling solution over okra, filling jars to within 1/4-inch of the rim. Place lids on jars and screw bands fingertip tight. Boil jars 10 minutes.

Store in a cool, dark place for up to one year.