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Pickled Okra


Baby okra

2 cloves fresh garlic

1 Tbsp fresh herbs and herb flowers (oregano, rosemary, basil, thyme)

1 sweet and/or hot pepper

Steen's Cane Vinegar

2 Tbsp Avery Island salt


Fill quart glass jar with baby okra. Add garlic, herbs, flowers and pepper. Cover with Steen's Cane Vinegar and 2 Tbsp Avery Island salt. Turn upside down so flavors are distributed throughout the jar. Refrigerate for 3 weeks or until okra is crisp yet tender. I’ve been told it will last for months in the refrigerator.

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