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Hot & Sour Okra Pickles

July/August 2010

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These awesome habanero-spiced pickled okra are the perfect crunchy treat to turn anyone on to the beauty of this underappreciated vegetable.


Hot & Sour Okra Pickles

Makes: Makes 6 pint jars (about 12 cups)

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Nutrition Profile

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Ingredients

  • 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

  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.

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

Nutrition

Per 1/4-cup serving: 8 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 54 mg sodium; 76 mg potassium.

Carbohydrate Servings: 0

Exchanges: free food


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Recipe Categories

Ethnic/Regional
American
Southern/Soul
Preparation/ Technique
Marinate/Rub
Health & Diet Considerations
Gluten free
Season
Summer
Fall
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Publication
July/August 2010
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