Lemon-Okra Pickles

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Lemon-Okra Pickles
Photo: © Emma Lee
1 quart


  • 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


  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.

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