Lady Pea Salad with Pesto
We love to try interesting pastas. Here we used Fergola Sarda from Lazzaroli’s Pasta shop in Germantown. However you can use any small pasta, even Israeli couscous. Serve this alongside grilled or rot...
Try these tangy pickles on bratwurst, cold cut sandwiches, or in a Bloody Mary.
Ingredients
- 3 pounds small-ish okra, whole, destemmed
- 6 garlic cloves
- 12 whole black peppercorns
- 6 teaspoons dried dill
- 6 whole dried chile peppers, such as Chile de Arbol
- 2 cups rice wine or apple cider vinegar
- 4 cups water
- 4 tablespoons sea salt
Preparation
1. Divide okra, garlic, and peppercorns evenly between 6 pint jars. Bring the remaining ingredients to a boil. Remove from heat.
2. Pour liquid into the jars and seal with your favorite method. Okra is ready to eat in 24 hours, but more flavorful the longer they sit.
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