Hands-on Time
15 Mins
Total Time
15 Mins
Yield
Makes about 6 cups
Photo: Hector Sanchez; Styling: Caroline M. Cunningham 

How to Make It

Step 1

Pulse mixed pickled vegetables in a food processor 5 or 6 times or until coarsely chopped. Transfer mixture to a large bowl. Pulse pitted Spanish olives and black olives 5 or 6 times or until coarsely chopped; stir into vegetable mixture. Add minced garlic, olive oil, dried Italian seasoning, dried crushed red pepper, and vinegar. Stir in okra. Spoon into 3 (16-oz.) jars; cover. Store in refrigerator up to 2 weeks.

Step 2

TO USE THE SALAD: Use as a sandwich condiment or on a relish tray.

Step 3

PACKAGE IN: Le Parfait 1/2 Liter Jar ($95; crateandbarrel.com)

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