Name: Okra Pickles
Yield: Makes 6 pints
Ingredients: 2½ pounds very small, bright okra pods (green or red); 6 or 12 tiny dried chillis, to taste; 3 teaspoons mustard seeds, bruised; 1½ teaspoons dill seeds; 1½ teaspoons coriander seeds, bruised; 1 very small red onion, sliced, separated into rings; 2 cups cider vinegar; 2 cups water; 2 cups distilled white vinegar; ¼ cup kosher salt

Preparation info

Makes
6 pints

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

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.