Making Pickled Okra

What to do when you end up with just a little too much okra.

There's only one thing to do when it’s late summer and okra is in season: pickle it! We recently made up a batch of pickled okra to preserve the awesome bounty we got in our CSA box, and plan to keep it around for salads, charcuterie, or as a 2am snack.

If you grow okra, you need to be diligent and make sure to pick them while they're still small. If you don’t they’ll get tough and fibrous if they get too big. If you’re buying them in the store, it's much easier—just pick out the smaller ones. But pickling helps to soften the plant somewhat, so it’s a great option if you're stuck with slightly heftier okra.

We like most of our pickled veggies pretty zesty, so for spices we like to use plenty of garlic, black pepper, and crushed red pepper, as well as lots of dill and juniper berries (which are optional).

Happy fall harvest, folks!

See more photos and view the full recipe for Pickled Okra.