Ingredients

• 2 pounds young, small to medium okra pods
• 4 small dried chiles, split in 1/2
• 2 teaspoons mustard seeds
• 12 sprigs fresh dill
• 4 cloves garlic, whole
• 1 teaspoon whole peppercorns
• 1/4 cup kosher salt
• 2 cups rice wine vinegar
• 2 cups bottled water

Preparation

Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.

Alton Brown

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 pounds small okra
• Salt and freshly ground pepper
• 6 garlic cloves, thinly sliced
• 1/2 cup salted roasted cashews, chopped
• 1 teaspoon finely grated lime zest, plus lime wedges, for serving

Preparation

In a large skillet, heat the oil until shimmering. Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes.

Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes. Stir in the cashews and lime zest. Transfer the okra to a platter, garnish with the lime wedges and serve.

Daniel Boulud, via Food & Wine

Ingredients

• 1 box okra
• 1 onion, sliced
• 1 lg. can tomatoes or 1-2 lg. fresh tomatoes
• dried basil or oregano (optional)

Preparation

Cut the stem tips off the okra (but don’t cut off the top of the pod)

Saute sliced onion in olive oil or butter until translucent.

Add chopped fresh or canned tomatoes.

Add okra, salt and pepper.

Add enough water to keep it from sticking.

Simmer until it looks like it’s supposed to. (Taste before done and if the tomatoes are too tart, add a pinch of sugar.)

If you want, you can and an herb of your choice. Oregano is good. Basil, too.

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup coarsely chopped onion
• 2 teaspoons ground turmeric
• 1 pound tomatillos, husked, washed, quartered
• 3/4 pound okra, sliced 1/2-inch thick
• 2 large plum tomatoes, chopped
• 1 jalapeno, seeded, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro

Preparation

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.

Judy Hevrdejs, Tribune Newspapers