Spicy Pickled Okra

recipe
If you're lucky enough to find purple okra, use it solo or in combination with standard green pods—but know that the longer the pickling time, the less vibrant the color. Serve on a relish tray, with sandwiches in place of pickle spears, or as a bloody Mary garnish. A jar makes a unique hostess gift.

Yield:

About 4 cups (serving size: 1/3 cup)

Recipe from

Nutritional Information

Calories 22
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 4.6 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 181 mg
Calcium 42 mg

Ingredients

1 1/2 pounds okra
4 garlic cloves
4 dill sprigs
2 cups cider vinegar
1 3/4 cups water
3 tablespoons sugar
1 1/2 tablespoons kosher salt
1 1/2 tablespoons mustard seeds
1 teaspoon crushed red pepper

Preparation

1. Divide okra, garlic, and dill evenly among 4 (1-pint) jars.

2. Combine vinegar and remaining ingredients in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; let stand 5 minutes. Carefully pour vinegar mixture into jars, leaving about 1/4 inch at top. Seal jars; refrigerate 3 days before serving.

Note:

Maureen Callahan,

June 2009
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