Big Mama’s Old Black Pot Recipes: Pickled Okra – Black Foodie Finder

A Southern Preserving Tradition Packed with Tangy Flavor

Pickled Okra is a beloved Southern pantry staple that transforms fresh garden okra into a crisp, tangy treat perfect for snacking, charcuterie boards, cocktails, and holiday gatherings. Seasoned with garlic, hot peppers, celery seed, and dill seed, this old-fashioned recipe creates flavorful jars of pickled okra that only get better with time.

This recipe from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon reflects a long tradition of home food preservation throughout the South, where fresh summer harvests were carefully canned and enjoyed throughout the year.

Ingredients

• 6 pounds okra
• 12 cloves of garlic
• 12 hot pepper pods
• 12 teaspoons celery seed
• 12 teaspoons dill seed
• 1 cup salt (not iodized)
• 2 cups sugar
• 2 quarts of water
• 2 quarts white vinegar

Step-by-Step Instructions

1. Wash the okra thoroughly and trim the stems if necessary, being careful not to cut into the pods.
2. Sterilize twelve pint-sized canning jars and lids according to safe canning procedures.
3. Divide the garlic cloves, hot pepper pods, celery seed, and dill seed evenly among the jars.
4. Pack the okra tightly into the prepared jars, standing the pods upright when possible.
5. In a large stockpot, combine the salt, sugar, water, and vinegar.
6. Bring the brine mixture to a full boil, stirring until the salt and sugar dissolve completely.
7. Carefully pour the hot brine into each jar, leaving about 1/2 inch of headspace.
8. Wipe the jar rims clean, apply the lids, and seal according to canning instructions.
9. Place the sealed jars in a hot water bath and process for approximately 10 minutes.
10. Remove the jars and allow them to cool completely before storing.

Makes 12 Pints

Closing Summary / Pro Tips

• Pickled okra delivers a perfect balance of tangy, spicy, and savory flavors.
• Fresh, young okra pods produce the best texture and crunch.
• Great for snacking, Bloody Mary garnishes, charcuterie boards, or Southern relish trays.
• The flavor improves after several weeks of storage as the seasonings continue to develop.

💡 Pro Tip: Add a few mustard seeds or a small sprig of fresh dill to each jar for even more traditional pickling flavor.

About the Creator

Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.

Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes

Where to Find This Recipe

This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.