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Hot-&-Sour Okra Pickles
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  • total
  • prep
8 calories/serving

Provided By:
EatingWell

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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.

    Ingredients

    Serves:

    Directions

    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.

    To Make Ahead: 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 Facts

    Per Single Serving / Serves 48 Total
    Calories 8Sodium 54mg2%
    Total Carbohydrates 2gm1%Fiber 1gm4%
    Protein1gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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