Olive-Cured Okra Pickles
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 this pickled okra is for the refrigerator only. Chop and scatter pickled okra over roast chicken, toss into salads, spoon onto cheese plates or eat 'em straight from the jar.