Okra Pickles

  • Serves

    makes 1 Quart


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.


  • 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 12 tbsp. mustard seeds
  • 12 tbsp. fennel seeds
  • 8 whole black peppercorns


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.

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