Lemon-Okra Pickles

1. 1

   Pack the okra, lemon zest, oregano and chile into a 1-quart heatproof jar.

2. 2

   In a small saucepan, combine the vinegar with the water, garlic, sugar and salt and bring to a boil. Simmer over moderately high heat until the sugar dissolves. Ladle the pickling liquid into the jar; if necessary, add more vinegar to cover the okra. Let the pickles cool, then cover with a lid and refrigerate until flavorful, about 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.