Olive-Cured Okra Pickles
Divide olives, basil, garlic and fennel seed among 8 clean pint-size jars. Add okra.Advertisement
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