Paula Deen's pickled okra recipe includes 1 1/2 pounds fresh okra, 3 teaspoons each of sugar and dried dill, 1 cup vinegar, 2 cups water and 2 tablespoons pickling salt. After boiling the liquid ingredients, the cook pours them along with the fresh okra and other ingredients into three sterilized jars.
Before preparing the recipe, gather three 1-pint canning jars with lids, and sterilize them by placing them in simmering water for 10 minutes. Divide the okra among the three jars, adding 1 teaspoon each of sugar and dried dill to each. Place the water, vinegar and pickling salt in a medium saucepan, and bring it to a boil over medium heat. Pour the hot mixture into the jars using a ladle, leaving 1/4 inch of space from the mouths of the jars. Use a clean, damp cloth to clean the rims before sealing the jars.
Place the sealed jars in a boiling water bath for 10 minutes, ensuring at least 1 inch of water covers the tops. Remove the jars, and allow them to cool. This recipe takes 10 minutes to prepare and 15 minutes to cook. The resulting pickled okra serves as an ideal garnish for tomato juice.