Recipes Lemon-Okra Pickles Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Marcia Kiesel Updated on December 21, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Emma Lee 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. Rate it Print