Lemon-Okra Pickles

Ingredients

• 4  garlic cloves coarsely chopped
• 1.5 tablespoons kosher salt 
• 18 inch lemon zest 
• 0.8 pound okra trimmed
• 6  oregano sprigs 
• 2 tablespoons sugar 
• 1 cup water 
• 1 cup citrus champagne vinegar plus more if needed

Equipment

• sauce pan
• ladle

Directions

1. Pack the okra, lemon zest, oregano and chile into a 1-quart heatproof jar.
2. In a small saucepan, combine the vinegar with the water, garlic, sugar and salt and bring to a boil. Simmer over moderately high heat until the sugar dissolves. Ladle the pickling liquid into the jar; if necessary, add more vinegar to cover the okra.
3. Let the pickles cool, then cover with a lid and refrigerate until flavorful, about 3 weeks.