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Pickled Okra

By Pete Evans From Moveable Feast Season 3, Ep.6
Jody Horton

Yield: Makes about 1 lb. pickled okra

You can keep this zesty quick pickle in the refrigerator for up to 2 weeks.


  • 1 lb. fresh okra
  • 1 medium red onion (about 10 oz.), thinly sliced
  • 1 medium jalapeño, halved lengthwise and seeded
  • 2 sprigs fresh dill
  • 2 sprigs fresh cilantro
  • 3 cups unfiltered apple cider vinegar
  • 2 Tbs. honey
  • 1 tsp. coriander seed
  • 1 tsp. dill seed
  • 1 tsp. mustard seed
  • 1 tsp. fennel seed
  • 1 tsp. black peppercorns
  • 4 bay leaves
  • Kosher salt


  • Divide the okra, onion, jalapeño, dill, and cilantro between two clean, dry 1-quart canning jars or a 2-1/2 quart heat-resistant glass bowl with lid. Set aside.
  • In a large saucepan, combine the vinegar, 1-1/2 cups water, the honey, spices, bay leaves, and 2 Tbs. salt. Bring to a boil over medium-high heat, and then lower to a simmer, stirring until the salt is dissolved. Remove from the heat and pour the mixture directly over the okra.
  • Let the mixture cool to room temperature, then cover and refrigerate for at least 8 hours and up to 14 days.


Recipe adapted from Moveable Feast with Fine Cooking.


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