"Dreams can't come true without first dreaming...there is no harvest without first sowing seed"
James J Steele

Spicy Pickled Okra


A Cove Cuisine Appetizer


Spicy-Pickled-Okra Spicy Pickled Okra

Enjoy your summer Okra harvest throughout the year. Cove Cuisine Spicy Pickled Okra recipe has the zest and punch you are looking for! A perfect snack and a great addition to The Cove Cuisine Bloody Mary!

Prep Time: 60 min  ~  Cook Time: 15 min  ~  Servings: 4-5 pints


  • pounds Okra, fresh young
  • 10 wholes Datil Peppers, slightly cut
  • cloves Garlic, peeled
  • teaspoons Mustard Seed
  • teaspoons Dill Seed
  • quart White Vinegar
  • 1/2 cup Kosher Salt
  • tablespoons Sugar


  • Wash okra under cold running water. Trim stem ends of okra, leaving at least 1/3-inch of the cap intact. Soak okra in ice water for 1 hour, drain, and pat dry.
  • Divide peppers, garlic cloves, mustard, and dill seeds evenly between jars.
  • In a large pot, bring vinegar, salt, garlic, and sugar to a boil and simmer for 5 minutes.
  • Pour hot pickling liquid over the okra by at least 1/4-inch, but leave at least 1/2-inch from the jar rims.
  • Stir to remove air bubbles in jars, wipe rims clean, and firmly cover jars with lids and screw bands.
  • Process jars in a hot water bath for 10 minutes.
  • Remove jars from the water and cool. Jars should seal as they cool.
  • Allow pickles to mature at least 2 weeks before consuming.


Bon Appetit!

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