Pickled Okra

Name: Pickled Okra
Yield: Serves 6–8
Cuisine: Asia
Ingredients: 150 ml (5 fl oz) white wine vinegar; 2 whole red chillies; 8–10 okra; 2.5 cm (1 in) piece fresh root ginger, thinly sliced; 3 garlic cloves, thinly sliced; 4 tbsp sugar

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Ingredients

8–10 okra
3 garlic cloves, thinly sliced
2.5 cm (1

Asia
Preserve
Condiment
Mediterranean
Vegan
Gluten-free

Method

Also several days ahead, prepare the pickled okra. Halve the okra across and split each half in two lengthways, but don’t cut all the way through. Stuff the okra halves with the garlic and ginger and pack into a jar. Bring the vinegar to the boil with the chillies and sugar. Allow to cool, then pour over the stuffed okra. Leave for about three to four days. The okra will co