Recipes

Lemon-Okra Pickles

Name: Lemon-Okra Pickles
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

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By Marcia Kiesel

Updated on December 21, 2015

Yield:

1 quart

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

Directions

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