Based on a recipe from the author's friend, Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal. This recipe first appeared in our November 2012 issue along with Bernard L. Herman's story A Bountiful Shore.
Ingredients
- 1 lb. okra
- 4 cloves garlic
- 3 sprigs fresh dill
- 1 habanero or Scotch bonnet chile, stemmed and halved
- 2 cups white wine vinegar
- 2 tbsp. kosher salt
- 1 1⁄2 tbsp. mustard seeds
- 1⁄2 tbsp. fennel seeds
- 8 whole black peppercorns
ADVERTISEMENTADAD
Instructions
Step 1
Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1 3⁄4 cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; refrigerate for up to 1 month.
- Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1 3⁄4 cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; refrigerate for up to 1 month.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
