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Spicy quick-pickled okra

Time 15 minutes
Yields Makes 4 pints
Spicy quick-pickled okra
(Anne Cusack, Los Angeles Times)
1

Place 1 chile, one-half teaspoon mustard seeds, one-fourth teaspoon peppercorns and 2 garlic cloves in each of 4 sterilized pint jars. Divide the okra evenly among the jars, place the pods vertically with the stems alternating up and down.

2

In a medium saucepan over medium heat, bring the vinegar, water and salt to a boil. Carefully pour the boiling mixture over the okra in the jars, leaving one-fourth inch of headroom between the liquid and the top of the jar. Seal the lids, and cool to room temperature. Store in the refrigerator for up to 6 weeks.

Adapted from Virginia Willis’ “Okra.”

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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