Spicy Pickled Okra
No canning necessary.
Better than dill pickles; I canned this last time but you don't have to if you keep it refrigerated and eat within 2 weeks or so.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 30
summer
picnics
advance
canning
easy
snacks
appetizers
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups water
- 2 tablespoons kosher salt
- 3 tablespoons sugar
- 2 1/2 cups white vinegar
- 1 teaspoon white peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 4 fresh dill sprigs
- 2 green or red jalapeno peppers halved lengthwise
- 1 1/2 pounds small okra pods
- Carbohydrate 2.65245484881437 g
- Cholesterol 0 mg
- Fat 0.0594436184470432 g
- Fiber 0.804205581509819 g
- Protein 0.491274369938607 g
- Saturated Fat 0.00831721191740541 g
- Serving Size 1 1 Serving (60g)
- Sodium 244.729278860121 mg
- Sugar 1.84824926730455 g
- Trans Fat 0.0118194299860338 g
- Calories 15 calories
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, jalapeno, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.
