Pickled Okra

You can either use the pickling spice combination recommended here, your own favorite pickling spice blend, or already packaged pickling spices. You'll need 4 tablespoons for 4 pint jars of pickles.

  • Prep time: 30 minutes
  • Cook time: 25 minutes
  • Yield: Makes 4 pint jars


  • 1 1/2 pounds of fresh okra (3 1/2 to 4 inches long)
  • 4 large garlic cloves, peeled
  • 4 1/4-inch thick slices of lemon
  • 2 cups cider vinegar (5% acidity)
  • 2 cups water
  • 3 Tbsp kosher salt
  • 1 Tbsp sugar

Pickling spices:

  • 2 Tbsp mustard seeds
  • 1 Tbsp coriander seeds
  • 1 tablespoon red pepper flakes
  • 1 teaspoon fennel seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon black peppercorns

Special equipment:


1 Prepare for canning by sterilizing jars and lids: Put a steamer rack at the bottom of a large (16 quart) pot, and place the jars on the rack.

Fill the pot with water to the rim of the jars. (Note if you don't have a level steamer rack you can put a clean dish towel at the bottom of the pot, you just don't want the jars touching the bottom of the pot or they may break from the heat.) Bring to a rolling boil and boil for 10 minutes.

To sterilize the lids, place lids in a large bowl and pour boiling water over them.


2 Boil vinegar, water, salt, and sugar: Place vinegar, water, salt, and sugar in a medium saucepan, bring to a boil to dissolve the salt and sugar, reduce heat and keep warm.


3 Prep okra: While the water is heating in step one, prepare the okra and the spices. Rinse the okra and trim the stem ends to 1/4-inch.


4 Place all pickling spices in a small bowl and stir to combine.


5 Put lemon slices, spices, garlic in hot jars: Lay out a clean towel on your counter. Use canning tongs to remove the jars from the boiling water, emptying the water from the jars.

Place the hot, sterilized jars on the towel on your counter. Placing the hot jars on a towel will help prevent them from getting shocked by a cold counter surface and potentially cracking.

Place a lemon slice at the bottom of each jar. Add a tablespoon of the mixed pickling spices to each jar. Place a peeled garlic clove on top of the spices and lemon.

pickled-okra-method-5 pickled-okra-method-6

6 Pack okra in the jars: Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. The top of the okra should come between an inch to 1/2 an inch from the rim of the jar.


7 Pour vinegar mixture over the okra: Pour the hot vinegar mixture over the jars, up to 1/4-inch from the rim of the jars. Run a thin knife between the okra and the jars to dislodge any obvious air bubbles.


Okra is filled with air, so while you run the knife between the okra and the jars, air bubbles will be released from within the okra as well. If the top level of the pickling liquid lowers while you do this, just top off with more of the pickling liquid.

If for any reason you don't have enough pickling liquid for all the jars, just add equal amounts of cider vinegar and water. No need to heat first, the liquid will get boiled in the hot water bath.

8 Wipe rims, screw lids on jars: Wipe the rims with a clean damp towel. Place sterilized lids on jars. Screw on the the lids, firmly, but not too tight.

9 Boil the okra filled jars: Place packed jars back in the pot with water you used to sterilize the jars. The water should still be hot. Because you are putting back in full jars, rather than empty jars, some water will be displaced. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water.

Bring to a boil and process for 15 minutes. Remove to towel lined counter or to a rack (you want to avoid putting a hot jar on a cold surface, or else the jar might crack.)


10 Let jars cool: As the jars cool, you should hear a popping sound as the vacuum created by the cooling air in the jars pulls the lid down and seals the jars. A properly sealed jar can last in a cool closet out of direct sun for about a year.

If any jars do not seal, store them chilled in the refrigerator. Opened jars should last one to two months in the refrigerator.

Let sit 24 hours before eating.

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  • Hezakiah

    Well,gave it a shot and we’ll see how they come out.I used a tbsp of the pre-fab pickling spices that had all mentioned and then some.Been years since I’ve had pickled okra since I moved North twenty years ago. Now I need to find a source of mullet to smoke LOL

  • Alie Halbert

    I blanched and froze a huge bag of fresh okra. If I pickle, will the blanching and freezing ruin the pickled okras?

  • Jeff

    When it comes to pickled okra. Less is more.
    Just vinegar, salt, water, dill, garlic is all you need for great Texas style pickled okra.
    And stuff those jars. They cost to much to not utilize all the room .

  • Amanda king

    They look so pretty… we’ll see how they taste.
    I’m sure they will be fine..

  • Sandy

    Hello! Not sure what I did wrong, but my batch of this recipe tastes too, too lemony. While pickled vegetables are expected to be tart, the strong lemon flavor of this recipe is too harsh. The finished product, with a lemon slice at the bottom, looks darn good, but wasn’t even close to the classic pickled okra taste. I feel badly posting a negative review, but if you are planning to spend the effort to can pickled okra expecting a classic taste, look for a more traditional recipe….not something that just looks good in the jar. Sorry!!!!


    • Carrie Havranek

      Hi Sandy! It’s possible your lemons were just extra sour. I’m sorry to hear you had such a negative experience with this recipe.

    • Alie Halbert

      Thanks for the heads up. I shall skip the lemon entirely or use half the lemon slices

  • Steve

    This is a fantastic recipe for any pickled veggie I’ve tried so far. I made a couple batches as originally written for cucumbers, okra, green beans and asparagus. The last couple batches I’ve started playing with the amount of garlic and red pepper (more) with excellent results. I also add 1/2 fresh bay leaf, supposed to preserve crispness, and 1 allspice berry per pint. I ordered bulk spices from Amazon and make large batches of the spice so it’s ready to go when the veggies grow ripe. Also, I add the peppercorns per jar, not in the mix to make sure they get distributed evenly.

    Something in the spice mix tastes a little strong & weird until the pickled jars have sat for a week or 2, then everything evens out perfectly. I plan to try carrots and cauliflower soon too.


  • Michele

    2nd time making and everyone loves it. The older it gets the better it gets.


  • Carl Belcher

    I have 22 okra plants in my garden. I am having a banner year as my okra is over 6 foot tall. I make lots of fried okra, family favorite. Gumbo is great and just simple okra and tomatoes. A fried suggested black eyed peas and okra. New twist for me. Tonight I will make my second batch of pickled okra using your recipe. First six pint jars are gone. I too gift them and they are a hit.

  • Susan

    The best okra recipe. I gift my jars and I get requests for another jar.


  • Scotty

    I let my pickles sit for 6 weeks before enjoying, Is that a good length of time for Okra as well?

    • Carrie Havranek

      For this recipe, Scotty, you only need to wait a day to let the flavors meld, but it’s up to you how long you want to wait before you open them up! Let us know if you do wait that long and how they taste!

  • Lucy Peterson

    When you say water bath, for the quicker method, what do you mean? I only see answers for that when you’re canning. I really want to try the quicker method just to see if my family will like them.

    • Elise Bauer

      Hi Lucy, I don’t think I’ve mentioned any method other than what I’ve described above. The water bath is actually necessary to cook the okra. If you didn’t want to pack jars perhaps you could just boil the okra in the pickling liquid for 15 minutes instead, you’ll probably need twice as much pickling liquid.

  • Vickie

    Hi Elise, I just put up 2 quart jars of this recipe for Okra and I’m so excited to try some. I hope it turns out the way it’s suppose to. My husband loves fried Okra and so do I but when I saw this recipe I knew I had to give it a try. We have 5 plants in the garden this year so there has been lots to share. Thanks for sharing !

  • Melissa

    I grew two okra plants this year. They produced okra faster than I could use it, so I froze some. Can I use the frozen pods for pickles?

    • Elise Bauer

      Hi Melissa, great question! I don’t see why not, though I haven’t tried to make pickles with frozen okra. If any one reading this has, and would like to offer advice here, please do!

      • Effie

        Frozen okra will be mushy and I don’t think it will work in this. Sorry!

  • Karen

    Don’t have coriander seeds but I have ground coriander. Can I use that and how much? Karen

    • Elise Bauer

      Hi Karen, ground coriander may turn the pickling liquid cloudy, so I would just skip it if you don’t have any.

  • Kim Keena

    I made these from your recipe today. Unfortunately, only two of the four sealed properly. Don’t worry, we’ll eat them, but I wonder what I might have done wrong. Jars too full is the only thing I can think of. Any ideas?

    • Elise Bauer

      Hi Kim, it could be the jar was too full, or maybe the lids were screwed on too tightly.

  • delores

    I’ve used a dill pickle recipe that is real successful. Gonna try this too

  • Lisa

    These were absolutely amazing!! The recipe was super easy to follow, and the results were well worth the time it took to pack the okra into the jars. This will be a seasonal must-do! Thanks so much :)


  • LindaLR

    I am currently being patient to let mine cure for a week… going to make Bloody Mary’s tomoorow, poolside, for the reveal. So glad i read the comments to the end, as i did make slices in the okra as a couple of commenters suggested.

  • Charlotte Grove

    has anyone ever poked holes in their okra to help allow juice and flavors to soak in better. an 80 yr old woman asked me

  • Michelle

    Hi! Thanks for replying to comments! I am new to canning, I cram and mash and squeeze as much okra into my jars and leave hardly any air room, I also brake of fracture there cell walls, Is that ok? I am not providing a bacteria breeding round right? Thanks for you time!

  • Lizard Liz

    How many plants does it take to produce enough okra for a couple jars? I have 3 plants and they’re just starting to flower. Am I going to wind up with enough to pickle? Thanks!

    • Elise Bauer

      Hi Liz, the issue with okra plants is that the okra don’t all ripen at once. With my 2 okra plants and the okra come in a few at a time, which is fine for adding them to stews and other recipes, or for freezing. For pickles I have to supplement my supply with okra from the farmer’s market. To have enough okra to pickle at any one point in time, perhaps you will need 5 plants? If there is anyone else reading this who grows okra, please feel free to chime in.

      • Lori Salsbury

        My husband used a fertilizer called Super Thrive on my 3 okra plants so I am having to pick okra every other day! That being said, I think the amount your plants produce depends on things such as the quality of your soil, type of fertilizer, etc.

      • Lecia

        I have 16- 20 plants and have to pick twice a day so they don’t get too big. It takes about 5- to get enough to 7-8 jars.

  • Michelle

    I live 770 feet above sea level, What should the cooking time be? Thanks!

    • Elise Bauer

      Hi Michelle, that elevation shouldn’t make any difference.

  • Claire

    I just love this recipe and so did my mom. She nearly ate the whole jar in one sitting. I had to stop her. Thank you for sharing this recipe. Up until now, we were both non-okra eaters. If it wasn’t for a friend who said that if I made pickled okra, she’d by a jar, I would never imagine doing so. So I’ve been making them regularly ever since. This recipe should be kept secret. Just saying.
    Thank you again. Very delicious.

  • Patricia Gillian

    I’ve used this recipe for two years and LOVE it. Simple, tasty and great reviews from all that eat it!!!

  • Sarah Rohde

    Probably a dumb question… but is cider vinegar just apple cider vinegar?

  • Linda Deen

    i made the pickled okra last night. used everything in the recipe ,but, it is cloudy.
    What caused this. can I use distilled vinegar instead of cider?

    • Kymberleigh

      When I make mine i heat/boil it till its clear. till the salt dissolves. You can see it become clear with no cloudiness. I personally don’t use sugar in mine,

    • Sonja Gasper

      That could have been the brand of salt that you used. Some can cause the liquid to cloud, why I use canning salt rather than other.


    what kind of okra are you growing and pickling ,I can Louisiana Velvet have been for years and sell them around our area and share with family and friends

  • P

    Hi I have a friend that picked fresh okra about a week ago and brought it over. It’s been in my fridge bc I didn’t know what to do with it. Can I still pickle them?

    • Elise Bauer

      Hi Matt, if they are still good (smell good, nothing slimy or limp about them), then sure!

  • Kathlyn Freeman

    Hi Elise,
    Thank you for the recipe. I am fixing to make my first batch. I was wondering if I need to process them if I am putting them in the
    refrigerator and not on the shelf?

    • Elise Bauer

      Hi Kathlyn, yes you need to boil the okra in the jars, otherwise they will not cook.

      • Kathlyn Freeman

        Thank you so much. I am canning mine in half gallon jars. Do you happen to know the process time for half gallon jars? Thank you again.

        • Jill

          I didn’t boil mine because I was putting them right in the fridge and they cooked enough in the hot water. They are so delicious! I love this recipe.



  • DeLana

    This is going to be only my second time pickling okra. Is it ok to use quart size jars and double your liquid ingredients?

    • Elise Bauer

      Hi DeLana, I haven’t tried making the pickles in quart sized jars, but I don’t see why it wouldn’t work. Sure, double the liquid.

  • Ron McPherson

    Have pickled 2 batches of okra this summer with a similar recipe. They taste great but are not at all crispy and are very slimy. They are fresh okra that I have raised (clemson spineless). As I live at 4300 feet have been boiling for about 30 minutes. Could be that the problem? Any suggestions appreciated.

    • Elizabeth Singer

      Hi Ron,
      I live at 5800 ft. and I only add about 10 minutes to the recipe time given. So you could probably cut down on the processing time as well, and only add 10 minutes extra time.

    • Latrecia James

      If you soak your okra in alum before and rinse off it will keep them crispy.

  • Maria Fournier

    Great recipe. Very tasty. Did not take long at all. Thank you! Alternating the okra head down, head up kept them packed in tighter.

  • CR

    I have used this recipe for two years now. Perfection each time. I added an onion slice along with the lemon. I used McCormick brand pickling spices instead of the mix suggested in recipe. I love garlic, so I added plenty in each jar. Not slimy, not soggy and not lemony, its just awesome. Try nibbling on the onion and lemon as well.Yummy! Just a thought….save the jars with the brine. Put it back in your fridge. Come Halloween time, add in plastic eyeballs top off with lime green colored water, attach lid and ring. Boom! Instant pickled eyeballs for decorating the table scape for the Halloween party!

  • Andrea

    Your pictures are beautiful! Are you using any special techniques to keep the okra from rising to the top of the jar?

    From my reading it is perfectly safe and normal for any “fresh packed” veggies to rise above the liquid, but it just looks nicer if they don’t. I tried letting the okra rest in the brine for several hours then topping off the liquid before processing. I even tried cooling the jars upside down and have shaken the (well rested) jars a few times. The okra always rises to the top with the lemon floating just below. Also, how much head space are you leaving? I left 1/4 inch.

    The recipe is delicious, but I want mine to look as pretty as yours!

    • Elise Bauer

      Hi Andrea, I just packed them in really tight. They do tend to float!

  • April

    Hello. I tried this recipe several days ago, but the liquid is very cloudy. It looks as if the garlic in the jar is putting off the milky substance that is making it cloudy, but I cannot be certain. Is this normal?

    • Elise Bauer

      Hi April, no, that sounds odd to me. I don’t know what might be causing it.

      • Nathan

        Hard water? That or vinegar mother can lead to cloudiness.

    • Xiu

      Did you cut the tops off?

  • Mary W

    FYI Don’t think your plant is finished in late summer if you lost most of your leaves.
    Once the weather gets below 95 (In Texas) the plants starts putting on new growth from the bottom. At list mine did this year, Now I’m getting loads of okra.

  • rosa dillon

    I tried the pickled okra recipe and love it, it is so easy and delicious. I made it right the first time and it has been over 25 years since I had pickled okra. thank you for posting this recipe.


  • tracy sheehy

    How long should it take for the jars to pop? If they don’t are they safe? When I filled the jars with the vinegar, the okra kept floating to the top! Could this be why they aren’t popping?

    • Lu

      Did you check and see if the jars are sealed? The dimple in the top should be indented. Sometimes I miss hearing the pop.

  • Diana

    This is a fantastic recipe. One of my friends ate a whole jar in one sitting! Thank you so much, this one has been added to our family favorites.

  • Simone

    I pickled my okra and can hardly wait to eat it! However, the level of the water went down about 1/2 ” after the processing. The lids all sealed perfectly. Do I open them and add more pickling juice and reprocess?

    • Elise Bauer

      Hi Simone, great question. Because the okra is so filled with air pockets and those air pocket get filled with the pickling liquid as the jars set, the over level goes down. I’ve noticed this too. What I’ve done is just eat them up within a few months or store them in the fridge. I haven’t seen a reference anywhere about what to do about this or if it is an issue. You could add more juice and reprocess if you want to store them longer.

      • Robert Burns

        After cleaning and cutting of the cap/stem use a knife to puncture several vertical slits in the okra (top to bottom).Fill jars with okra and brine. Shake tap and compress and wiggle with a dull butter-knife, top off with hot brine.This usually helps with air and lowered brine levels.

  • Bonnie N

    I bought some okra at the farmer’s market this morning with the intention of pickling. I’ve now searched and gone through 10+ online recipes and I’m stopping with this one. I’ve been buying already pickled okra and like it so much that I decided that I can do this. Thanks for the best recipe.

  • Larry

    I’m going to try you recipe it looks great. First time canning. Live in OK. and okra loves the heat. And this year we received some rain. I planted 400 okra, 40 tomato, and 8 Jalapeno plants. We are going to can Salsa, okra (Hot and Mild), and Jalapeno peppers. Yes 400 it’s not a type-0. LOL

    • Elise Bauer

      400 okra plants? that’s not a garden, it’s a farm!


        huge farm wow

  • Matt

    What kind of kosher salt are you using, Morton’s or Diamond Crystal (or another)? Because of the volume difference between the two, I’m curious if using either would make a difference, since as a rule of thumb I try not to deviate from a canning recipe at all. Could you perhaps give the weight in grams for the salt (I also tend to use Morton’s pickling salt for canning recipes)? Thanks!

    • Elise Bauer

      Hi Matt,
      I’m using Morton’s but in this case I don’t think it makes much of a difference. Everyone’s salt tolerance is different. Here the salt is mostly for flavor, not for its preservative value. The important ingredient for canning in this recipe is the vinegar.

  • Erin

    So if I want my okra hot I use this same recipe just add some jalapenos?

    • Elise Bauer

      Actually, I think it would be better to add red pepper chili flakes to make the recipe hot.

  • Elane

    I had pickled okra at Thanksgiving and am now in love. I must try this, but don’t think I can get fresh okra at the market at this time of year. I know this is sacrilegious, but is it possible to use frozen okra?

    • Elise Bauer

      Great question. I don’t know. Anyone?

      • Effie

        frozen okra will be too soft and mushy. When veggie are frozen it makes the cell walls of the vegetable collapse, so they get softer. I don’t think they can be pickled after that.

  • Tina landrum

    These pickled okra are outstanding !! I was a little afraid of putting the lemon in there …. but glad I did ! I think it is what makes the taste really come to life Working on my third batch of the season now Thank you for sharing this receipe ! All my old recipes are outta here !

  • George

    To make the pickled okra crisper, you could try soaking the pods in a pickling lime solution (following the instructions on the package). I use that with my watermelon rind pickles.

  • Linda

    How do you keep your okra from shrinking so much? I pickled some several days ago and I packed the jars VERY TIGHTLY and whenever they came out of the water bath canner they had shrunk so small….Didn’t look like I had hardly any in the jars. What can I do to keep them from shrinking?

  • Amanda

    Would it work if I added a few other veggies to this recipe? We grew our own okra, but do not have enough! Was thinking of adding a mixture of veggies maybe cucumber, carrots, green beans or asparagus. Any thoughts? Thanks!

    • Elise Bauer

      Hi Amanda, I think other veggies added in would work fine, though I would recommend consulting a canning book for a more definitive answer.

  • larry rinehart

    What do i have to do to make my Okra crispy?

    • Elise Bauer

      Okra prepared as pickles in this recipe should be have a crunch to them because they haven’t cooked long. I don’t think they’ll ever get as crispy as a dill pickle though.

  • Harley

    Cloudy liquid is usually a sign of spoilage. In starchy foods, cloudiness may occur because the vegetables were too old or gathered too long before canning. Be sure you are choosing the freshest available.

  • MeWagner

    Great Recipe! Even my mom who doesn’t like other pickled okra she has tried, loved it. We like things a little spicy, so I did add a few more pepper flakes and 1/2 Jalapeno sliced length wise to each jar. Thanks for a keeper recipe!

  • Bryce

    I don’t get it. I followed the recipe but my okra turned out soggy and the brine was very cloudy. My okra was fresh farmers market. I brought them up to 15 psi as quickly as I could and I quick released the pressure and got them out of the canner as quickly as I could after the 15 minutes was up. Does anybody know where I went wrong?

    • Bryce

      Oh… you didn’t use a canner… I saw mason jars and the word “process” and assumed a canner instead of boiling…

      Well. Back to the market I guess.

  • Autumn Cabral

    I bought “pickling spices” by McCormick. Is that pretty similar to what you have listed in your pickling spices recipe?

  • Lindsay

    I LOVE … in a deep way … pickled okra! SO glad you posted this recipe. Thanks! I was just telling my bf who is a pickle fanatic abut how scrumptious pickled okra is and now I can make it for him fresh. Good on you growing your own! Rockstar ;)

    Hi Lindsay, For the record, I’m only harvesting a few okra a week from my plants at the moment. So for this recipe we got our okra from the farmers market. That said, I think I’ll plant a few more plants next year! So good. ~Elise

  • Garrett McCord

    Outstanding recipe, Elise. I used a pre-made pickling spice mix and added extra garlic. Not slimy. Super crunchy. A winner of a pickle.

  • Bob C

    You don’t need to sterilize jars or lids if processing time is over 10 minutes. Just wash the jars with warm soapy water and rinse well; the lids should be new. Also, proecessing time must be increased with altitude. If the time given applies at sea level, usually about a minute/thousand feet of elevation is added.

  • Daniel

    Why does the okra need to be cooked? My family has never done anything other than pour the boiling vinegar/water over the okra and processed enough to get a seal.

    The processing of the jars does cook the okra. The okra does need to be cooked to kill any residual bacteria or mold spores in the okra. You can accomplish this with less than a 15 min water bath, but to be on the safe side, if you are going to store the pickles on a shelf in room temp, not chilled, almost every canning book I’ve read says to process for 15 min. That said, I eat these up so quickly, and often just store them in the fridge, so I’ll often process for just 10 min. ~Elise

  • Carol

    I would love to try this, but will not be canning. Do you still have to process for 15 minutes in boiling water if you are just going to refrigerate?? Thanks…I can see trying this with other veggies!!

    I would do just a 10 minute boil. You do need to process because the okra does need to be cooked. If you don’t have the set up for that, I would cook the okra and garlic in the vinegar water solution for 10 minutes, then pack the jars with the spices, okra, lemon, and garlic, and then cover with the solution and put in the fridge. ~Elise

  • Mardi

    Lovely pictures! Pickled okra is a staple here in Texas, they are like zucchini you can never get rid of them once they start to really come in.

    I always add about 1/4 cup sliced jalapeno in each jar, more if you like it hot! I love adding a handful of garlic cloves as well, just peeled but left whole. You can eat the okra, garlic and the pickled jalapenos and the juice is great for cooking greens.

  • Amy L.

    We planted okra for the first time this year too… And like you, we are only getting two or three okra(s?) a week. My hubby makes the most delicious gumbo – family is from Louisiana and he grew up cooking – so he is slicing them as we harvest them and freezing them in quart bags. Every week we add some more and we should have enough for a big ole pot of gumbo for the LSU game next week… Can’t wait, we’ve never had gumbo made with home-grown okra before!

    That’s a great idea to slice and freeze, thank you! ~Elise

  • Cindy

    Hi, I would love to do this because I LOVE pickled okra…had just bought a jar at the store and then saw yours. Was wondering, what does the lemon do and is it necessary for the canning process? I don’t want my okra tasting ‘lemony’
    Thanks and your okra is beautiful in the jars.

    Hi Cindy, the okra doesn’t taste lemony. The lemon does provide a brightness due both to its bitter in the peel and its acidity. ~Elise

  • Lee

    When I was catering in South Carolina, I would cut pickled okra in half and stuff it with homemade pimento cheese. Oh my lord, is it good!!!

  • Daniel

    Sounds good. I think my Grandmother’s recipe is just fennel seed, garlic, and salt. I pack 1/2 of a large jalapeno in each jar for just a little kick.

  • Sarah

    Roasting okra also helps with the sliminess, and it also has the benefit of being delicious and super simple. Chop okra into large pieces, toss with oil and s&p, roast until browned and tender. I never knew it was this easy until a friend cooked it for me.
    Who knew okra pickles could be so beautiful? Great “pics”!

  • Julie

    We make an easy “roll-up” appetizer with pickled okra. Take Danish ham and spread it with cream cheese. Cut off the ends of the okra pickles and lay one or two at the short end of the ham. Roll up, chill, and then cut into slices. It’s a very pretty take on the more usual roll-ups. The seeds make it almost look like a flower. I can, and often do, eat these by the handful.

  • Smeds

    If you live near a Wegman’s they sell fresh okra. I might have to try this. I LOVE a pickled okra in a Bloody Mary.

    And if you don’t want to take the time to pickle, just skewer them, brush in olive oil and salt, and grill over high heat for 2 minutes/side. Great stuff.

    If I haven’t made it clear, I love me some okra. And I haven’t even mentioned gumbo yet.