Preparation info
  • Makes

    6 pints

    • Difficulty

      Easy

Appears in

By Elizabeth Schneider

Published 2001

  • About

I am not a pickle fan. I find most vegetables harshly abused by a vinegar bath. Okra is one of the few whose flavor and texture are upheld and nicely modified—not lost—in the process. If available, use red okra, which pinkens prettily in vinegar. Serve the pickles with smoked or boiled beef or pork, beans and rice, or sweet dishes of Indian, Southeast Asian, or Japanese descent.

Ingredients

Method