Grandma Oma's Pickled Okra

Grandma Oma's Pickled Okra

47 Reviews 5 Pics
  • Prep

    1 h
  • Ready In

    1 h
Lorelei Rusco
Recipe by  Lorelei Rusco

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

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Ingredients

Adjust Servings

Original recipe yields 3 (1 pint) jars

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Directions

  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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Reviews (47)

Rate This Recipe
CAJUNSGIRL
234

CAJUNSGIRL

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
120

Mary Beth

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

Caroline C
98

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!

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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