Pickled Okra

Okra pickles are wonderfully versatile. They make a delish garnish for all fish and shellfish dishes, especially crab cakes. They are wonderful on a relish tray. You might also try them as a martini garnish. Cheers! Makes 2 pints.

Ingredients

1 1/4 cups white wine vinegar
1 1/4 cups water
1/3 cup sugar
2 teaspoons dill seed
1 teaspoon mustard seed
1 teaspoon coriander seed
1 teaspoon fennel seed
1 teaspoon celery seed
1 teaspoon salt
1 pound okra, tops trimmed
4 sprigs fresh dill (about 2 1/2 inches in length)

Instructions
  1. In a large stainless steel pot, bring the vinegar, water, sugar, spices and salt to a boil.
  2. Add the okra and return to the mixture to a boil.  Remove from heat and let cool.
  3. Pack the okra pickles into glass jars or airtight containers and fill the jars with the cooking liquid.  Add a few sprigs of dill to each jar and chill until ready to serve.

For spicy okra pickles: add 1/2 teaspoon red pepper flakes (or more to taste) to the brine in Step #1.

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Willowsford Conservancy

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