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Pickled Okra

If you order some okra seeds now, plant them in your garden this summer, you can make these lovely pickled okra to enjoy next winter (or any time).

Once you've filled the jar with the okra and spices, pour the hot brine over them, filling the jar. Always use a canning jar, they are designed to handle the heat.

This is the Pickled Okra that you’ll find at my restaurant, FARM Bloomington.
You may also make this recipe shelf stable if you use canning jars and process for 10 minutes in boiling water.

Pickled Okra


  • 1 1/2 pounds fresh okra
  • 3 chile peppers (your favorite, fresh or dried)
  • 3 big sprigs of dill, tarragon or rosemary
  • For the brine:
  • 2 cups water
  • 1 cup white vinegar
  • 3 Tablespoons Pickling spice
  • 6 cloves garlic
  • 3 tablespoons honey
  • 2 tablespoons salt


  1. Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one chile, and one teaspoon of dill into each jar.
  2. In a small saucepan, combine the water, vinegar, spices, garlic, honey and salt.
  3. Bring to a rolling boil.
  4. Pour over the ingredients in the jars.
  5. Seal and cool to room temperature.
  6. Store in the refrigerator.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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