Pickled Okra with Green Chile

  • Yield 16 pieces

This is a great way to preserve your summer bounty of okra.


7 pounds okra, washed
6 tablespoons alum
4 quarts water
16 green chile peppers
48 garlic cloves
1 gallon cider vinegar
1 (1-pound) package light brown sugar
1 cup salt
1 teaspoon peppercorns
1 teaspoon mustard seed
1 teaspoon pickling spice


  1. Trim okra stems without exposing seeds.  Combine okra, alum, and water and let stand 2 hours.  Rinse well in cold water and drain.  Arrange okra among 16 sterile pint jars.  Place 1 chili pepper and 3 cloves of garlic in each jar.  In a large saucepan, combine vinegar and remaining 5 ingredients. Boil 10 minutes.  Divide amount jars and seal.  Turn jars regularly.  Allow to set several days before eating.

Recipe reprinted with permission from the Junior League of New Orleans’ Jambalaya (The Junior League of New Orleans, La., 1983).



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