Okra is the quintessential Southern vegetable (besides collards, maybe, but who puts collards in a drink?). When beverage director Eduardo Guzman wanted to give the classics-heavy cocktail menu at Marcel in Atlanta a little taste of place, it was obvious that okra should make a thoughtful appearance. At Marcel, one pickled okra is served on a toothpick with two pickled pearl onions in a Gibson for a savory Southern twist.
Pickled Okra
Ingredients
- 2 cups okra
- 1 cup simple syrup
- 3 cups apple cider vinegar
- 4 bay leafs
- 1/2 cup pink peppercorns
- 2 punches of sea salt
- 5-6 dill leafs (no steam)
- The peel of 1 lemon
Combine all ingredients in a glass jar. Leave the jar closed tightly in a cool, dry place for 2-3 weeks. For best results, dry the okra slightly before serving.
