Becky Luigart-Stayner
About 5 cups (serving size: 1/4 cup)

It's easier than you think to pickle your own okra, and pickling is a great way to make use of an abundant garden harvest. Serve these spicy and crunchy pods as a side dish or part of a relish tray. They're also an unusual garnish for a martini.

Offer a different kind of appetizer that's low in calories, sodium, fat and cholesterol. Okras, or lady fingers, are a good source of folate, which is crucial during pregnancy and for heart health.

How to Make It

Step 1

Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.

Step 2

Note: Refrigerate okra in an airtight container for up to two weeks.

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