It's easier than you think to pickle your own okra, and pickling is a great way to make use of an abundant garden harvest. Serve these spicy and crunchy pods as a side dish or part of a relish tray. They're also an unusual garnish for a martini.
2 1/2 cups white vinegar
2 cups water
3 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 fresh dill sprigs
2 green or red jalapeño peppers, halved lengthwise
1 1/2 pounds small okra pods
How to Make It
Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.
Note: Refrigerate okra in an airtight container for up to two weeks.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
These are great. I have made them twice. While we love okra in our home, these definitely are not slimey so they may work for okra-haters. We get a lot in our CSA so I am glad to have this easy recipe to get them preserved if I have too much to cook that week.
Both times I left out dill b/c I didn't have any. The second time, I ran out of cumin seeds so I used mustard seeds; the pickles are a little mustardy, no surprise, but still Ok. I'd definitely spring for the cumin next time.