Refrigerated Pickled Okra with Jalapeno
Recipe: #5443
May 15, 2012
Categories: Side Dishes, Snacks, Game/Sports Day, Picnic, Fat Free Heart Healthy, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Vegan, Vegetarian, more
"Here's a great idea to use up you garden okra and no canning involved here, these are crunchy delicious and make a delicious fat free snack, I would say leave them for a few days in the brine, they will keep well for up to 2 1/2 weeks covered tightly in the refrigerator as long as there is no double-dipping into the jar"
Original is 5-6 servings
Ingredients
Nutritional
- Serving Size: 1 (463.3 g)
- Calories 371.7
- Total Fat - 15.9 g
- Saturated Fat - 6.3 g
- Cholesterol - 35.3 mg
- Sodium - 580 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 2.8 g
- Sugars - 25.5 g
- Protein - 18.9 g
- Calcium - 177.7 mg
- Iron - 1.9 mg
- Vitamin C - 44.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
For brine: in a saucepan 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.
Step 2
Stir in fresh dill sprigs, garlic, jalapenos, and okra pods. Cool completely; pour mixture into an airtight container. Cover tightly and chill for 2 days and up to 2 1/2 weeks.
Tips
No special items needed.
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