These awesome habanero-spiced pickled okra are the perfect crunchy treat to turn anyone on to the beauty of this underappreciated vegetable.
Makes 6 pint jars (about 12 cups)
Active Time: 30 minutes (plus 1 week marinating time) |
Total Time: 30 minutes
2 pounds okra, left whole (about 12 cups)
6 whole habanero peppers
3 cups distilled white vinegar or cider vinegar
3 cups water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar
Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the okra, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the okra to the ice water to cool. Repeat with the remaining okra.
Drain the cooled okra and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 habanero to each jar.
Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the okra completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving.
Per 1/4-cup serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
2 g Carbohydrates;
1 g Protein;
1 g Fiber;
54 mg Sodium;
76 mg Potassium
0 Carbohydrate Serving
Exchanges: free food
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids