 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
It's easier than you think to pickle your own okra, and pickling is a great way to make use of an abundant garden harvest. Serve these spicy and crunchy pods as a side dish or part of a relish tray. They're also an unusual garnish for a martini. Ingredients:
2 1/2 cups white vinegar |
2 cups water |
3 tablespoons sugar |
2 tablespoons kosher salt |
1 teaspoon white peppercorns |
1 teaspoon coriander seeds |
1 teaspoon fennel seeds |
1 teaspoon cumin seeds |
4 fresh dill sprigs |
2 green or red jalapeño peppers, halved lengthwise |
1 1/2 pounds small okra pods |
Directions:
1. Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.
2. Note: Refrigerate okra in an airtight container for up to two weeks.
|
|