Picklings are the winter lovelies in Albanian cuisine. Albanian art of transforming vegetables into a delicious dish, long marinated in vinegar, oil of olive and spices is unique for centuries, and will continue to be such in the upcoming centuries.

But while the Albanian tradition of pickles is limited at the most popular flavors like tomatoes, cabbage, peppers, cucumbers, eggplants and beets, another fantastic kind that all pickle lovers must try are pickled okra. Okra stands on top of the food pyramid as a super greens.

It’s called lady’s fingers and is a super food which possess an abundance of health benefits, and there is ongoing research into its potential to help manage diabetes.

Picklings also contain moderate amounts of iron, magnesium, phosphorous, potassium, as well as thiamin, riboflavin, niacin, vitamin B-6, folate, vitamin B-12, vitamin A, vitamin E, vitamin D, and vitamin K. All these benefits are obtained in all pickled vegetables, including the wonderful pickled okra.


• 1 1/2 pounds fresh okra
• 3 dried red chile peppers
• 3 teaspoons dried dill
• 2 cups water
• 1 cup vinegar
• 2 tablespoons salt
• Oil of Olive (If prefered)


– Divide the fresh okra evenly between 3 sterile (1 pint) jars.

– Place one dried chile, and one teaspoon of dill into each jar.

– In a small saucepan, combine the water, vinegar and salt.

– Bring to a rolling boil.

– Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes.

– Refrigerate jars after opening./AgroWeb.org