Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Okra

Name: Pickled Okra
Yield: Makes 6 one-pint (16-fl oz/500-ml) jars
Ingredients: 3½ cups (28 fl oz/875 ml) cider vinegar (5 percent acidity); 2 Tbsp plus 1 tsp kosher salt; 3 lb (1.5 kg) okra, stem ends trimmed; 6 dried whole chiles; 24 cloves garlic; 2 Tbsp mustard seeds; 1 Tbsp cumin seeds

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Cooks in the American South have long known that pickled okra is as sublime as condiments get. The key is to use the freshest okra you can find to ensure that the pickled vegetable will be crisp. Roll pickled okra in prosciutto, use as a cocktail garnish, or add to egg salad.

Ingredients

3½ cups (28 fl oz/875 ml) cider vinegar (5 percent acidity)
2

Preserve
South America
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the vinegar and salt. Add 3½ cups (28 fl oz/