Total time: 15 minutes, plus cooling and chilling times | Makes 4 pints
Note: Adapted from Virginia Willis’ “Okra.”
- 4 small dried chile peppers, such as chiles de arbol or bird's eye
- 2 teaspoons brown mustard seeds
- 1 teaspoon whole black peppercorns
- 8 garlic cloves, peeled but left whole
- 2 pounds okra, stem ends trimmed
- 4 cups distilled white vinegar
- 2 cups water
- 2 tablespoons pickling salt
Step 1Place 1 chile, one-half teaspoon mustard seeds, one-fourth teaspoon peppercorns and 2 garlic cloves in each of 4 sterilized pint jars. Divide the okra evenly among the jars, place the pods vertically with the stems alternating up and down.
Step 2In a medium saucepan over medium heat, bring the vinegar, water and salt to a boil. Carefully pour the boiling mixture over the okra in the jars, leaving one-fourth inch of headroom between the liquid and the top of the jar. Seal the lids, and cool to room temperature. Store in the refrigerator for up to 6 weeks.
Each of 16 (1/2 cup) servings:
Calories 25; Protein 1 gram; Carbohydrates 5 grams; Fiber 2 grams; Fat 0; Cholesterol 0; Sugar 1 gram; Sodium 110 mg
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