Spicy Pickled Okra

Serve these crunchy pods as a side dish or part of a relish tray. They're also an unusual garnish for a martini.

Yield: About 5 cups (serving size: 1/4 cup)

Ingredients

• 2 1/2  cups  white vinegar
• 2  cups  water
• 3  tablespoons  sugar
• 2  tablespoons  kosher salt
• 1  teaspoon  white peppercorns
• 1  teaspoon  coriander seeds
• 1  teaspoon  fennel seeds
• 1  teaspoon  cumin seeds
• 4  fresh dill sprigs
• 2  green or red jalapeño peppers, halved lengthwise
• 1 1/2  pounds  small okra pods

Preparation

Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.

Note: Refrigerate okra in an airtight container for up to two weeks.

Nutritional Information

Calories:

28 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.7g

Carbohydrate:

6.8g

Fiber:

1.1g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

103mg

Calcium:

29mg