Serve with pimiento cheese over a piece of toast for a salty treat. Make sure to make the okra up to a week ahead of time so that once it's time to assemble, you're all ready to go.

Hugh Acheson
Recipe by Southern Living August 2016

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Credit: Peter Frank Edwards; Styling: Ginny Branch

Recipe Summary test

active:
10 mins
total:
10 mins
Yield:
Makes 6 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide and pack okra, jalapeño slices, garlic, and dill evenly among 6 (1-pint) canning jars.

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  • Combine vinegar, water, salt, and mustard seeds in a stockpot, and bring to a boil over high. Remove from heat. Carefully ladle hot vinegar mixture over okra mixture in jars, leaving 1/2 inch of room at the top of each. Wipe rims. Cover with lids; screw on bands. Cool jars to room temperature. Okra will keep up to 2 months in the refrigerator.

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