Pickled Okra

Name: Pickled Okra
Yield: Makes about 6 pints
Cuisine: Indian
Ingredients: 1½ pounds very small, bright fresh okra pods; 6 tiny dried hot chili-peppers or ¾ teaspoon crushed hot pepper flakes; 6 tiny dried hot chili-peppers or ¾ teaspoon crushed hot pepper flakes; 6 medium garlic cloves; 3 teaspoons mustard seeds, lightly bruised; 1½ teaspoons dill seeds; 1½ teaspoons coriander seeds; 2 cups cider vinegar; 2 cups rice vinegar; 2 cups water; 4 tablespoons coarse kosher salt

Preparation info

Makes about
6 pints

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Okra makes a particularly good tart-hot pickle, as the vegetable retains its flavor and tender-crisp texture. Serve alongside rich smoked pork, with braised bean dishes, or as a condiment to accompany sweet Oriental pork, shrimp, and chicken dishes.

Ingredients

1½ pounds very small, bright fresh okra pods
6 tiny dried hot chili-peppers or ¾

Middle East
Asia
India
China
United States
Japan
Preserve
Condiment
Summer
Caribbean
South America
Vegan

Method

Rinse okra, then dry on a soft towel. Trim stems, but leave a little nub; do not cut into caps or pods.
In each of 6 clean pint canning jars place a dried pepper, a garlic clove, 1½ teaspoon mustard seeds, ¼