Total time: 15 minutes, plus overnight pickling | Serves 6
Note: This is best made with very fresh, very young, small okra pods. You can substitute 1/4 -by-2-inch carrot batons or very thin green beans.
- 1/2 pound fresh okra
- 1 cup white vinegar
- 1 1/2 tablespoons kosher salt
- 1/4 cup sugar
- 1 bay leaf
- 2 large cloves garlic, peeled and crushed
- 1 teaspoon mustard seeds
- 1/2 teaspoon chipotle or other hot red pepper flakes
Step 1Trim the stems off the okra without cutting into the flesh. Place in a glass bowl.
Step 2Combine the vinegar, salt, sugar, bay leaf, garlic, mustard seeds and chipotle in a small saucepan with one-half cup water and bring to a boil. Reduce the heat and simmer 10 minutes.
Step 3Strain the liquid through a sieve over the okra and stir. Let stand until the okra reaches room temperature, stirring occasionally. Cover and refrigerate overnight before draining and serving.
22 calories; 1 gram protein; 5 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 468 mg. sodium.
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