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Grandma Oma's Pickled Okra

Grandma Oma's Pickled Okra

  • Prep

  • Ready In

Lorelei Rusco

Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet


  1. Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
  2. In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.
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These were easy and fast and a great way to save summer okra. The only thing I did differently was add one whole clove of garlic but they came out fabulous!

Mary Beth

My boyfriend, a Louisiana boy, loved these, but said he would have preferred them without the red pepper.

Caroline C

I didn't bother with the hot water bath as I knew they wouldn't last very long. I just put them in sterile mason jars. I think the recipe needs to be a little more specific about what vinegar to use. I used a combination of white distilled (for the twang), apple cider (for the mellowness) and white balsamic (LOVE the flavor). I think you need to play around with it until you find the particular flavor that you like. I would still probably just buy my regular jarred pickled okra, but this was a fun thing to try for a change. Thanks!