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Lemon-Okra Pickles
© Emma Lee

Lemon-Okra Pickles

  • SERVINGS: makes 1 quart


  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
  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.