Lemon-Okra Pickles

Food & Wine


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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.

Created date

June 2004