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Quick Pickled Okra

Photo: Peter Frank Edwards
Yield Makes about 2 quarts
Made with fresh vegetables and pungent seasonings, Quick Pickled Okra holds an appeal to all okra lovers.


  • 1 cup chopped fennel
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/2 cup chopped tomato
  • 1 jalapeño chile, halved
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 teaspoon dried crushed red pepper
  • 2 tablespoons sugar
  • 1 1/2 cups white wine vinegar
  • 3 cups apple cider vinegar
  • 1 1/2 cups water
  • 1 pound fresh okra

How to Make It

  1. Combine first 12 ingredients in a 4-quart stockpot. Bring to a boil, reduce heat, and simmer 20 minutes. Strain through a fine wire-mesh strainer, reserving liquid, and return liquid to a boil.

  2. Add okra. Cover, and simmer 5 minutes. Pour okra and liquid into a container, and cover; refrigerate 2 hours or up to 1 week.

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012)