1507 Grayland Ave / Tuesdays 3-6:30 May-November


Spicy Pickled Okra

Adapted from Lisa Fain


  • 2 pounds okra, stems trimmed

  • 8 garlic cloves

  • 1 cup fresh dill

  • 2 habañero peppers, whole

  • 2 teaspoons yellow mustard seed

  • 2 teaspoons celery seed

  • 2 teaspoons onion flakes

  • 1 bay leaf

  • 4 teaspoons salt

  • 3 cups apple cider vinegar


Evenly divide between 2 sterilized quart-sized jars the okra, dill, habanero and garlic cloves.

Bring the vinegar and spices to a boil and pour into the jars. Fill up the rest of the jar with water.

Let cool (about half an hour) and then cover and refrigerate. These are not preserved in a water bath, so they must be refrigerated at all times. They are ready to enjoy in a day and will last at least a month in the fridge.

Colin Beirne