Advertisement

Pickled okra

Time 15 minutes
Yields Serves 6
Pickled okra
1

Trim the stems off the okra without cutting into the flesh. Place in a glass bowl.

2

Combine the vinegar, salt, sugar, bay leaf, garlic, mustard seeds and chipotle in a small saucepan with one-half cup water and bring to a boil. Reduce the heat and simmer 10 minutes.

3

Strain the liquid through a sieve over the okra and stir. Let stand until the okra reaches room temperature, stirring occasionally. Cover and refrigerate overnight before draining and serving.

This is best made with very fresh, very young, small okra pods. You can substitute 1/4 -by-2-inch carrot batons or very thin green beans.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.