Paula Deen Pickled Okra

Paula Deen pickled okra takes 20 minutes and a simple brine of vinegar, dill and sugar to make crisp, tangy canned okra pods in three pint jars. Save this easy Southern canning recipe for potluck, cookout or holiday table gifts, because it's a small-batch water bath project that fits any pantry.

Pour the brine over the okra while it is still boiling hot, because the heat seals the jars and keeps the pods from going limp. Let it cool first and you end up with soft, slimy pickles.

Paula keeps the okra whole and drops just 1 teaspoon each of dried dill and sugar into every jar, so the brine stays clean and tangy. The pods also stand up in a glass of spicy tomato juice, which is how she likes to serve them.

Paula Deen Pickled Okra

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

15

kcal

Whole okra pods soak in a hot vinegar and dill brine with a pinch of sugar, then get sealed in a quick water bath. They turn out crisp and tangy, ready to pull straight from the jar.

Ingredients

• 1 1/2 lbs fresh okra
  

• 3 teaspoons dried dill
  

• 3 teaspoons sugar
  

• 2 cups water
  

• 1 cup vinegar
  

• 2 tablespoons canning and pickling salt
  

• 3 (1 pint) with lids, sterilized canning jars
  

Directions

• Sterilize the jars: Sterilize three 1-pint jars and their lids for 10 minutes in simmering water or in the dishwasher. Take them out one at a time just before you fill them, so they stay hot.
• Pack the jars: Divide the 1 1/2 pounds of fresh okra evenly between the three jars. Then add 1 teaspoon dried dill and 1 teaspoon sugar to each one.
• Make the brine: Stir 2 cups water, 1 cup vinegar and 2 tablespoons canning and pickling salt together in a medium saucepan over medium heat. Bring it to a boil, and keep it hot while you fill the jars.
• Fill the jars: Ladle the hot brine into the hot jars, leaving 1/4 inch of space at the top. Wipe the rims with a clean damp cloth, then seal each jar with its lid and ring.
• Process the jars: Lower the jars into a boiling water bath with the water 1 inch over the tops, and process for 10 minutes. Then lift them out and let them cool on the counter.

Tools for this recipe

• Ball regular mouth mason jars, 12 pack, Cuisinart MultiClad Pro 3-quart saucepan, Lodge 6-quart enameled Dutch oven. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh dill instead of dried dill?

Fresh dill works if you use a little more, since it's milder than dried. The recipe is written for 1 teaspoon dried dill per jar, so try a small sprig in each jar and taste after a week.

How long do I wait before eating the pickled okra?

The okra is safe to eat once the jars have cooled and sealed. Most home cooks let it sit for a week or so first, because the brine needs time to soak in and the flavor gets better.

How should I store the jars?

Jars that have sealed properly can sit in a cool, dark pantry. Once you open one, keep it in the refrigerator and eat it within a few weeks.

Can I make pickled okra without a water bath canner?

Any deep pot works as long as the jars sit on a rack and the water stays 1 inch over their tops. If you skip the water bath, keep the jars in the fridge instead of the pantry and eat them sooner.

What's the biggest mistake with pickled okra?

Pouring cooled brine over the pods is the usual problem, because the okra then gets soft and slimy. Keep the brine at a boil while you ladle, and don't overpack so tightly that the liquid can't reach every pod.