Olive-Cured Okra Pickles

Olive-Cured Okra Pickles

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From: EatingWell Magazine, July/August 2018

You may not think to combine olives and okra, let alone throw olives in your pickle jar. But trust: get your hands on the nicest okra possible and tuck it in a jar with briny olives, summer basil and a mean pickling liquid—you'll see what the fuss is about with this quick preserve. Speaking of pickling liquid, this recipe calls for rice vinegar, which has less than 5% acidity—the minimum for safe canning—so these pickles are for the refrigerator only. Chop and scatter them over roast chicken, toss into salads, spoon onto cheese plates or eat 'em straight from the jar.

Ingredients 44 servings

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Original recipe yields 44 servings
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  • 2 cups pitted Kalamata olives, rinsed
  • 32 large fresh basil leaves
  • 8 cloves garlic, crushed
  • 2 teaspoons fennel seed
  • 2 pounds medium okra
  • 4 cups rice vinegar
  • 2 cups sherry vinegar
  • 2 cups water
  • ¼ cup sugar
  • 4 teaspoons kosher salt

Preparation

  • Prep

  • Ready In

  1. Divide olives, basil, garlic and fennel seed among 8 clean pint-size jars. Add okra.
  2. Bring rice vinegar, sherry vinegar, water, sugar and salt to a boil in a large saucepan over high heat. Reduce heat to maintain a simmer and cook for 5 minutes. Carefully ladle the vinegar mixture into the jars, leaving about ½ inch of headspace. Let cool to room temperature, about 30 minutes. Refrigerate for at least 24 hours before serving.
  • To make ahead: Refrigerate for up to 2 weeks.
  • Equipment: 8 pint-size (16 oz.) canning jars with lids

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 28 calories; 2 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 167 IU vitamin A; 5 mg vitamin C; 19 mg calcium; 0 mg iron; 165 mg sodium; 65 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat

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