Preparation time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Pickled radish is a great accompaniment to rillettes or pâté, or can be sliced and added to salads. Whereas pickled okra goes best with meat burgers or sandwiches. I didn’t want to do the traditional gherkin or cucumber pickles & in addition I like the crunch & texture provided with these ingredients. I used a mix of pickling ingredients that I felt would complement the okra and radish. You can experiment with a few additional like chili if you like your pickles spicier, or fennel.
Making the pickles is quick and easy and if you want to consume them soon within a few weeks then you don’t need to bother with sterilizing the jars. But if you are making the pickles for shelf storage then please take the additional precaution of following the sterilization steps mentioned below.
- ½ pound fresh radish with leafy greens (Washed & halved lengthwise)
- ½ pound okra
- 2 cups apple cider vinegar
- 1 cup water
- 3 tablespoon kosher salt
- 1 tablespoon sugar
- 6 dill sprigs (for radish bottle)
- 2 bay leaves (for okra bottle)
- 2 tablespoon mustard seeds
- 2 tablespoon cumin seeds
- 4 cloves
- 4 cardamom
- 1 tablespoon black peppercorns
- 4 garlic cloves
All above spices equally divided for each bottle.
- 2 pint canning jars with rubber lids
- Large pot for sterilizing jars
Fill the pot with water to the rim of the jars. I covered the jars with cloth pockets and then placed them in the pot so that they do not come in direct contact with the pot which may cause them to crack.
Bring slowly to a rolling boil and boil for 10 minutes. To sterilize the lids, place them in a bowl and pour the hot boiling water over them. Slowly get the jars out and set aside.
In a medium saucepan bring the vinegar, water, salt and sugar to a boil to dissolve the salt and sugar. While the mixture is boiling prep the okra and radish. Wash & dry the okra and radish. Halve the radish and trim the stem ends of the okra.
Place the spices at the bottom of each jar. Pack in the okra with the bay leaves and the radish with the dill in each jar so that there is around half an inch from the rim of the jars.
Pour the hot vinegar mixture into the jars up to ¼ inch from the rim.
Place sterilized lids on the jars and screw firmly. Let the jars cool to room temperature and then refrigerate. The pickles should be ready to consume in about 2-3 days!