Pickled Okra

These zippy okra pickles are terrific additions to cocktails, especially vodka martinis and Bloody Marys. The dried chiles here give the okra a slight kick; if you prefer spicier pickles, add another chile or two to each jar.

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  • Servings: 2 pints

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  • 1 pound okra, trimmed
  • 4 small dried red chiles
  • 2 bay leaves
  • 2 garlic cloves, halved
  • 1 teaspoon dill seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 1/2 cups water
  • 1 1/2 cups cider vinegar
  • 1 1/2 tablespoons kosher salt

How to make this recipe

  1. Pack the okra, chiles, bay leaves and garlic cloves into 2 sterilized, 1-pint canning jars. Add half of the dill seeds, coriander seeds and peppercorns to each jar.

  2. In a medium saucepan, combine the water, vinegar and salt and bring to a boil over high heat, stirring to dissolve the sugar. Pour the brine over the okra, leaving a 1/2 inch of space at the top. Close the jar with lids and rings.

  3. To process, boil the jars at 212&#176; for 10 minutes (see <a href="/articles/july-2007-canning-101">Canning 101</a>). Let cool to room temperature and serve immediately or store in a cool, dark place for up to 1 year. Refrigerate after opening.

Contributed By Photo © Tina Rupp Published July 2007

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