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Yield
Serves : makes 1 quart
© Emma Lee

How to Make It

Step 1    

Pack the okra, lemon zest, oregano and chile into a 1-quart heatproof jar.

Step 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.

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