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Sauces and Condiments, Vegetables

Spicy quick-pickled okra

Spicy quick-pickled okra
Anne Cusack / Los Angeles Times

Summer is the cruelest season for cookbooks. Caught between the spring fling and the holiday onslaught, it's easy for a good book to get ignored. But for all the talk about how the cookbook market is shrinking — and despite ... Read more

Total time: 15 minutes, plus cooling and chilling times | Makes 4 pints
  • 4 small dried chile peppers, such as chiles de arbol or bird's eye
  • 2 teaspoons brown mustard seeds
  • 1 teaspoon whole black peppercorns
  • 8 garlic cloves, peeled but left whole
  • 2 pounds okra, stem ends trimmed
  • 4 cups distilled white vinegar
  • 2 cups water
  • 2 tablespoons pickling salt

Step 1Place 1 chile, one-half teaspoon mustard seeds, one-fourth teaspoon peppercorns and 2 garlic cloves in each of 4 sterilized pint jars. Divide the okra evenly among the jars, place the pods vertically with the stems alternating up and down.

Step 2In a medium saucepan over medium heat, bring the vinegar, water and salt to a boil. Carefully pour the boiling mixture over the okra in the jars, leaving one-fourth inch of headroom between the liquid and the top of the jar. Seal the lids, and cool to room temperature. Store in the refrigerator for up to 6 weeks.

Note: Adapted from Virginia Willis’ “Okra.”

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