Grandma Oma's Pickled Okra


These spicy pickled okra are a welcome change on a relish tray. Grandma Oma always made these, and I still do.

Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
15 mins
Total Time:
30 mins
3 pints


  • 1 ½ pounds fresh okra

  • 3 dried red chile peppers

  • 3 teaspoons dried dill

  • 2 cups water

  • 1 cup vinegar

  • 2 tablespoons salt


  1. Divide okra evenly between 3 sterile pint-sized jars; place a dried chile and a teaspoon of dill into each jar.

  2. Combine water, vinegar, and salt in a small saucepan; bring to a rolling boil. Pour hot brine over okra and seal the jars.

  3. Place a trivet at the bottom of a stockpot and fill the pot halfway with water. Bring the water to a boil, and add the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

  4. Store canned pickled okra in a cool, dry place. Refrigerate jars after opening.

Nutrition Facts (per serving)

10 Calories
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 10
% Daily Value *
Sodium 585mg 25%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 1g
Vitamin C 6mg 31%
Calcium 26mg 2%
Iron 0mg 2%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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