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.

Martha Stewart Living, July/August 2021

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Credit: Douglas Friedman

Recipe Summary

prep:
20 mins
total:
1 day
Yield:
Makes 2 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse okra; cut away any bruises and bad spots. Trim stem ends, but do not remove caps entirely.

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  • 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.

Cook's Notes

Choose small, thin okra for pickling; they are usually the most tender and have small seeds.

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