Lemon-Okra Pickles

  • Servings: makes 1 quart
KEY: Fall, Summer, Pickling, Barbecue/Cookout, American, Caribbean, Side Dishes, Basic/Easy, Gluten-Free, Make Ahead, Vegetarian

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Ingredients

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

How to make this recipe

  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.
Contributed By Photo © Emma Lee Published August 1999

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486532 recipes/lemon-okra-pickles 2013-12-06 Marcia Kiesel fall|summer|pickling|barbecue-cookout|american|caribbean|side-dishes|basic-easy|gluten-free|make-ahead|vegetarian august-1999 recipes,lemon-okra-pickles 486532
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