PICKLED OKRA

MAKES ABOUT 1 PINT

SINCE OKRA GROWS so abundantly in the hottest time of the year, to preserve the crop it’s almost imperative to pickle it. Pickled okra is great for a fast lunch with a couple of slices of ham, on a big bowl of rice, or to serve with cocktails. I love to pickle the smallest pods I can find.

Follow the Basic Pickling Recipe (here), substituting these ingredients. Refrigerated, the pickles will keep for at least 6 weeks.

2 cups small okra

¾ cup rice wine vinegar

¼ cup water

¼ cup sugar

1 tablespoon kosher salt

2 bay leaves

1 teaspoon mustard seeds