Okra Pickles

Name: Okra Pickles
Total time: PT0D0H0M
Yield: makes 1 Quart
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

Serves
makes 1 Quart

HELEN ROSNER

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

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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.