I do, well, did, and it was so good.

Mine was fresh from the farmers market. The small ones.

I'll see if I can find the recipe. It's been years since I prepared any. Know it was a Southern Lilving recipe that I used.

Now I did not process my jars, cause I always gave as a gift. Never made lots at a time. It was just the novelty of making it for me. Everyone loved it.

So if you are going to do big time, then you'll need to find the processing method.

I DID boil my jars and lids.

Pickled Okra

2 lb small pod okra
4 Tbl dill seed
4 cloves garlic
3 cups vinegar
1 1/2 cups water
1/2 cup salt

Pack clean okra into pint jars
Put 1 Tbl dill seed and 1 garlic clove in each jar

Bring vinegar, salt and water to a hard boil, pour over okra.
Let ripen 4 weeks

Makes 4 pints.

So crispy! So good! This was Southern Living recipe from the early 80's. I used it lots!

Because I did not proces, I did put in refrigerator after the jars had cooled.

Didn't, as I said, make a lot. But made it lots :o)

Yummm. I didn't plant okra this year but plan to buy some and use this recipe.

Maryann, you won't regret. So easy, so good!

Thanks Glenda, I'll be trying them out soon. I hope the garlic doesn't take over the flavor.

I haven't made pickled okra for a while now. The kids (and their friends) just loved it and I pickled at least 2 dozen quarts every summer. In case you'd like to have another recipe to try, I'll share mine. I also did not process, but never had any go bad - maybe because they got eaten so darned quickly.

OKRA PICKLES

Pack quart jars with washed okra. To each jar add:

2 tsp. dill seed
1 small clove garlic
1/8-1/4 tsp. dried crushed red pepper
1 slice onion

In a large pot, bring the following to a boil: 1 quart white vinegar
2 quarts water
1/2 cup salt

Pour into jars. Seal.

If I remember correctly, the liquid will fill (after packing with okra and other ingredients) about 3 or 4 quart jars. And they are ready to eat in about 3 days. I use the same recipe for my dill pickles and my pickled watermelon rind (we like them dill instead of sweet).

I never liked okra-too "hairy" and tough for me. I'll eat my pickled artichoke hearts I nade last week. My Mom still makes sweet watermelon rind pickles.

The garlic does NOT take over the pickles! I promise!

Small okra shouldn't be tough. It only gets tough after it gets big enough to start "going to seed". Also, most okra now is clemson spineless.

Never made pickled okra, but love it. Love okra anyway it is fixed.