These pickles are beautiful! The paprika gives them a warm red glow. Keeping the pods intact and pickling them through fermentation helps them stay crisp.




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makes about 2 quarts

You will need:

2 quarts okra, stems trimmed
1 quart water (filtered or de-chlorinated)
2 tablespoons coarse sea salt
8 cloves garlic, halved
1 large shallot, quartered
2 tablespoons black peppercorns
2 tablespoons mustard seed
2 teaspoons smoked paprika
1 teaspoon loose black tea leaves
4 sprigs fresh dill
1 bay leaf
parchment paper
  1. Wash okra and trim the ends, being careful not to cut open the pods.
  2. Mix water and salt to form a brine.
  3. Add garlic, shallot, spices, tea, dill, and okra to the bottom of a half gallon jar. Cover with brine.
  4. Crumple a large piece of parchment paper and push on top of okra to keep it submerged in the brine.
  5. Cover the jar with a clean towel, securing it with a rubber band so the contents are protected from critters but can still breathe.
  6. Store the jar in a cool place (65 to 75o F) for 1 week to 10 days.
  7. When the okra is sufficiently sour, cover the jar tightly with a lid and refrigerate.
  8. Enjoy your pickles within 3 months.


Photography by Food+styling by Michaela Hayes | Photography by Paul Lowe

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