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.Plus: Ultimate Cocktail Guide

Linton Hopkins
July 2007

Gallery

Credit: © Tina Rupp

Recipe Summary

active:
30 mins
total:
40 mins
Yield:
2 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • To process, boil the jars at 212° for 10 minutes (see Canning 101). Let cool to room temperature and serve immediately or store in a cool, dark place for up to 1 year. Refrigerate after opening.

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