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





