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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I have not tried this recipe, but have had pickled okra..both as pickles and in lieu of olives in a martini (that is suggested in the Magazine I got this recipe out of Cooking Light) I was thrilled when they served okra in my drink!! (at a Friends 'Martini' party once several years ago) This recipe says to refrigerate in airtight container for up to two weeks. I will save this recipe to make before one of our barbques this summer! Ingredients:
2 1/2 cups white vinegar |
2 cups water |
3 tablespoons sugar |
2 tablespoons kosher salt |
1 teaspoon white peppercorns |
1 teaspoon coriander seed |
1 teaspoon cumin seed |
4 fresh dill sprigs |
2 jalapeno peppers, halved lengthwise (green or red) |
1 1/2 lbs 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, jalapenos and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.
2. ***from past experience, I might seed the jalapenos - for fear they might be too hot for our guests***.
3. Time is estimated! (and does not include cooling times).
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