I opened the fridge to realize we were out of homemade pickles. I proceeded to pickle everything in sight.
I love okra. I have long been absolutely obsessed with it pickled, fried and stewed. But, I’ll admit, I’ve never worked with it in my own kitchen. It seems tricky, too easy to make slimy and unappealing. When I saw a little box at the farmer’s market a few weeks ago, I decided it was time to give it a try. It should be noted that this occurred in the deepest throes of panic, upon realizing I was running out of homemade pickles. I think I pickled eight vegetables in one day. I fell into a groove, mixing brine after brine, jars cooling all over the apartment. It smelled like vinegar in here for days. So, basically, I was a happy camper.
The recipe I was working with was for four pints. I split that in two to pickle a quart. Somehow, there was so much extra brine leftover, that there was enough for a whole extra pint. With that, I made my favorite new cocktail garnish that I will tell you all about next, so don’t throw it out!
- 2 large garlic cloves, sliced
- 1 or 2 small dried or fresh chile peppers
- 1 tsp dill seeds
- 1 quart (about 1 pound) fresh small okra pods, stems trimmed
- 2 cups cider vinegar
- 2 cups water
- 1 tbsp pickling salt
- Put garlic, chiles and dill seeds into your quart jar. Pack the okra into the jars.
- In a saucepan, bring to a boil the vinegar, water and salt, stirring to dissolve the salt.
- Ladle the hot liquid over the okra, leaving ½ inch head-space, but making sure the okra is fully submerged.
- Store the jars in the fridge for at least three weeks.
Rebecca Orchant is a New Mexican ex-pat living in Brooklyn. She likes onions and pickles more than most people, stops in every diner that crosses her path and has been known to indulge in a cocktail or two. You can find more vinegar, whiskey and butter-soaked tales on her blog, Chronicles of a Stomach Grumble.