Tuesday, September 15, 2015

Best Darn Spicy Pickled Okra--Ever!

Y'all. My okra plants have been putting out. I've cooked fried okra, roasted okra, okra soup and — our new favorite — SPICY PICKLED OKRA!!!!!! To think I mistakenly feared I'd hate anything pickled because of the texture. The best part is that it's simple, quick & inexpensive to do. And don't even get me started on the health benefits of okra!

Ok, enough, I know. I love okra. Here's my recipe:

Spicy Pickled Okra

1 lb okra
4 cloves garlic
3 sprigs fresh dill
1 habanero pepper, stemmed & halved
2 cups white wine vinegar
2 tbsp. kosher salt
1 1/2 tbsp.s mustard seeds
1/2 tbsp. fennel seeds
8 whole black peppercorns

Combine okra, garlic, dill and pepper in a sterilized, 2-qt. jar; set aside. Bring vinegar, salt, mustard seeds, fennel seeds and peppercorns and 1 3/4 cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; refrigerate up to one month.




No comments:

Post a Comment