Nov 15, 2012

Okra Pickles

Based on a recipe from the author's friend, Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to the Thanksgiving meal. This recipe first appeared in our November 2012 issue along with Bernard L. Herman's story A Bountiful Shore.

Credit: Helen Rosner

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
1½ tbsp. mustard seeds
½ tbsp. fennel seeds
8 whole black peppercorns

INSTRUCTIONS

Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1¾ 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.