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Stewed Okra and Tomatoes

Cooking Spray

½ cup chopped onion

2 cups sliced okra

1  14 oz. can of diced tomatoes


Cooked chopped onion in a fry pan until it is just done, add okra and cook 1-2 minutes. Add the diced tomatoes, cover and cook over medium heat until okra is tender and the mixture is rather thick, about 10-15 minutes.  


Freezing Okra

Varieties: Clemson Spineless, Dwarf Green Long Pod, Emerald, Perkins Spineless

Select young, tender green pods, which snap easily. 

Wash throughly.  Cut off stems, but do not cut open seed cells. 

Blanch in boiling water: small pods - 3 minutes; large pods - 4 minutes.

Cool in ice water or in cold running water.  Drain.  Leave whole or slice crosswise.  Pack.  Seal and freeze.


Dill Pickled Okra (Makes 4 pints)

2 pounds young okra                                                                               

celery leaves

4 cloves garlic

4 sprigs dill

2 cups water

2 cups white vinegar

4 teaspoons salt 

  1. Scrub okra and pack whole pods into clean, hot jars.
  2. In each jar insert a few celery leaves, 1 garlic clove, peeled, and 1 sprig of dill.
  3. Bring water, vinegar, and salt to a boil.
  4. Pour the boiling liquid over the okra, leaving 1/2 inch headpsace.  Seal.
  5. Follow directions below for water bath canning: process 10 minutes in simmering hot water bath.  Let okra stand for about 1 month before using.



For extended storage (i.e., keeping pickles longer than a few weeks in the refrigerator), foods should be heat-processed to prevent spoilage.

  1. Prepare lids according to manufacturer's instructions.
  2. Fill clean hot jars with food to 1/2 inch of the rim of the jar.
  3. Cover the food with hot liquid or brine.  Be sure to leave the 1/2 inch headspace.  (Headspace is the distance between the contents and the rim of the jar.)
  4. Remove air bubbles by runing a plastic knife or spatula between the food and the jar.
  5. Clean rim and threads of the jar with a clean, damp cloth.
  6. Place heated lid on jar and secure with a hot ring band.  Follow manufacturer's instructions.
  7. Place jars in a water bath or deep kettle with a rack.  The water bath should be about one-half full before loading.  Water should be very hot but not boiling.  Add enough water to cover the tops of the jars by at least 1 inch.
  8. Begin to count process time for pickles when the water bath temperature reaches 180 degrees F.  Process for the time indicated in the recipe.
  9. As you take the jars from the water bath, hold level, but do not disturb the seal.  Leave the ring band on the jars until they have cooled thoroughly.
  10. Place the hot jars, well separated, on a rack or folded towel away from drafts or cool surfaces.  Remove rings to store jars.