DILLY PICKLED OKRA

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Dilly Pickled Okra image

Often enjoyed deep-fried, okra's magic can shine through in multiple other preparations. Here, it is pickled with delicate rice vinegar and dill, which makes for a cool and tangy counterpoint to richer foods such as Sunday Fried Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time P1D

Yield Makes 2 pints

Number Of Ingredients 7

1/2 pound small okra
1 cup unseasoned rice vinegar
1 1/2 teaspoons kosher salt (we use Diamond Crystal)
2 cloves garlic, smashed and peeled
1 tablespoon coriander seeds
1 1/2 tablespoons dill seeds
A few fresh dill sprigs

Steps:

  • Rinse okra; cut away any bruises and bad spots. Trim stem ends, but do not remove caps entirely.
  • Bring vinegar, 3/4 cup water, and salt to a boil in a medium pot. Evenly divide garlic, coriander and dill seeds, and dill sprigs between two clean 1-pint canning jars. Pack tightly with okra, alternating direction of caps, and leaving 3/4 inch of space at top of jar.
  • Pour hot liquid over okra to cover pods completely (add more vinegar, if needed). Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

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