Lemon-Okra Pickles

• Recipe by Marcia Kiesel

Ingredients

1. 3/4 pound medium okra, stems trimmed
2. Six 3-inch-long strips of lemon zest
3. 6 oregano sprigs
4. 1 dried red chile (optional)
5. 1 cup white wine vinegar, plus more if needed
6. 1 cup water
7. 4 garlic cloves, coarsely chopped
8. 2 tablespoons sugar
9. 1 1/2 tablespoons kosher salt

Directions

1. Pack the okra, lemon zest, oregano and chile into a 1-quart heatproof jar.
2. In a small saucepan, combine the vinegar with the water, garlic, sugar and salt and bring to a boil. Simmer over moderately high heat until the sugar dissolves. Ladle the pickling liquid into the jar; if necessary, add more vinegar to cover the okra. Let the pickles cool, then cover with a lid and refrigerate until flavorful, about 3 weeks.