Combine the vinegar, salt, sugar, bay leaf, garlic, mustard seeds and chipotle in a small saucepan with one-half cup water and bring to a boil. Reduce the heat and simmer 10 minutes.

If you're among those who shy away from okra for texture-related discomfort, you'll find that pickled okra is an ideal way to enjoy this polarizing vegetable and give it a new life on your kitchen ...

Remove hot jars, 1 at a time, using jar lifter. Pack okra into hot jars, filling to 1/2 inch from top. Place 1 pepper, 1 garlic clove, and 1 teaspoon dill seeds in each jar.

Mucilage is a boon when using okra for a gumbo, as that slime acts as a thickening agent for the gumbo's broth, along with the gumbo's core flavor-building roux.

If you live in the south, then you know okra. The green, fuzzy vegetable is a staple in the region, even though it's not native to the U.S. It's believed that okra was brought over with enslaved ...

Toss the okra with the oil, salt and pepper in a small bowl. Heat a gas or charcoal grill to hot or use your oven’s broiler.Grill the okra over a hot fire for 3-5 minutes, turning on all sides.

Inside, the brine was as crystal clear as spring water, and the okra pods still looked firm and vibrantly green. Hopefully, I broke the seal, removed the lid, and everything still looked fresh.

Place 1 chile, one-half teaspoon mustard seeds, one-fourth teaspoon peppercorns and 2 garlic cloves in each of 4 sterilized pint jars. Divide the okra evenly among the jars, place the pods ...