- 1 pound fresh okra, stems trimmed
- 1 clove garlic, thinly sliced
- 1 chili pepper, fresh or dried
- 1 teaspoon black peppercorns, cracked
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 2 whole cloves
- 2 cup cider vinegar
- 2 cup water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
Wash and sterilized jars and set aside. Rinse okra and trim stems. Pack jars with okra, garlic, chili pepper, peppercorns, coriander seeds, fennel seeds, and cloves.
In a large pot over high heat, combine vinegar, water, kosher salt, and sugar and bring to a boil. Ladle the hot brine over the okra and then seal the jar. Allow jar to sit for a minimum of 1 week to marry the flavors before using. Refrigerate the pickles after opening (if there are any left!)
And, given the popularity of fried pickles (and because Sonny and I are bona fide pickled-okra-aholics,) we recently tried frying pickled okra. We can imagine that it would appeal to some, but neither of us really liked the result.