Hot-&-Sour Okra Pickles

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From: EatingWell Magazine 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.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 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

Preparation

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  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. Store in the refrigerator for up to 1 month.
  • 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

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 8 calories; 0 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 0 g protein; 15 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 179 IU vitamin A; 6 mg vitamin C; 20 mg calcium; 0 mg iron; 2 mg sodium; 75 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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