Pickled Okra From my C.S.A. Share

08/23/2011 09:31 pm ET | Updated Oct 24, 2011

My C.S.A. share blessed me with a vegetable both loved and loathed by many. I am a lover and his name is okra. If you don't love okra, this is a quick and easy brine that can be used on cucumbers, green beans, beets, asparagus or anything else you dare to pickle. The garlic I used in this recipe was also fresh from my farm share, and the fresh herbs were right out of my tiny backyard garden.

2 Cups Water
1 Cup White Vinegar
2 Tablespoons Kosher or Pickling Salt
1 Tablespoon White Sugar
2 Whole Peeled Garlic Cloves
1 Teaspoon Dried Dill
1 Teaspoon Whole Black Pepper Corns
2 Sprigs Fresh Thyme
2 Sprigs Fresh Oregano
2 Dried Red Chilies (use whatever kind you like; if you like heat, use a very hot pepper)

Prep your okra by washing and lightly scrubbing it to remove the prickly fur that is naturally on the outside of the okra and set aside.

Prep the jar for the okra by washing the jar with very hot soapy water; you want the jar very clean. Once your jar and the lid to the jar are squeaky-clean, place the garlic, dill, pepper corns, thyme, oregano and dried red chilies into the bottom of the jar. Place your clean okra tip down into the jar.

Combine the vinegar, water, salt and sugar in a sauce pan. Heat on medium-high heat, stirring until the sugar and salt are dissolved. Bring the brine mixture just to boil, kill the heat and then immediately pour the hot brine into the jar of okra (recommend setting the jar on a wooden cutting board or dish towel before adding the hot brine). Fill just to cover the okra; you should have about a half inch of room before the lip of the jar.

Let the okra pickle in the refrigerator for 4-7 days and then enjoy! Keep in mind, this is not the same as canning something for preservation and therefore they will only keep in the refrigerator for about four weeks... chances are you won't have any left after two weeks though.


Already ate quite a few from this jar!