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20 minute dinner recipes

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Hot & Sour Okra Pickles

http://www.eatingwell.com/recipes/hot_sour_pickled_okra.html

From EatingWell:  July/August 2010

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

Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the okra completely. (Discard any leftover brine.)
  5. Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving.

Nutrition

Per 1/4-cup serving : 8 Calories; 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