You may not think to combine olives and okra, let alone throw olives in your pickle jar. But trust: get your hands on the nicest okra possible and tuck it in a jar with briny olives, summer basil and a mean pickling liquid--you'll see what the fuss is about with this quick preserve. Speaking of pickling liquid, this recipe calls for rice vinegar, which has less than 5% acidity--the minimum for safe canning--so these pickles are for the refrigerator only. Chop and scatter them over roast chicken, toss into salads, spoon onto cheese plates or eat 'em straight from the jar. Source: EatingWell Magazine, July/August 2018

Vivian Howard


Ingredient Checklist


Instructions Checklist
  • Divide olives, basil, garlic and fennel seed among 8 clean pint-size jars. Add okra.

  • Bring rice vinegar, sherry vinegar, water, sugar and salt to a boil in a large saucepan over high heat. Reduce heat to maintain a simmer and cook for 5 minutes. Carefully ladle the vinegar mixture into the jars, leaving about 1/2 inch of headspace. Let cool to room temperature, about 30 minutes. Refrigerate for at least 24 hours before serving.


To make ahead: Refrigerate for up to 2 weeks.

Equipment: 8 pint-size (16 oz.) canning jars with lids

Nutrition Facts

28 calories; 1.7 g total fat; 165 mg sodium. 65 mg potassium; 3.2 g carbohydrates; 0.7 g fiber; 1 g sugar; 0.4 g protein; 167 IU vitamin a iu; 5 mg vitamin c; 1 mcg folate; 19 mg calcium; 12 mg magnesium;