Hot Pickled Okra
- Heart-healthy
- Low sodium
- Lactose free
- Low calorie
Okra pickles have a unique texture: crunchy yet tender. Choose unblemished, medium-size pods. Fiery Scotch bonnets are my favourite peppers for these pickles; for the mildest version, use dried chilies.
Ingredients
- 1-1/2 lbs (750 g) okra
- 4 Scotch bonnet peppers (habenero) or 8 Thai bird-eye chilies, cayenne hot peppers or small dried hot peppers
- 8 cloves garlic, halved
- 2 tsp (10 mL) dill seeds
- 2 tsp (10 mL) mustard seeds
- 1 tsp (5 mL) coriander seeds
- 3 cups (750) white vinegar
- 3 tbsp (45 mL) pickling salt
- 1 tbsp (15 mL) granulated sugar
Preparation
Trim okra stems to just above cap; trim off any brown at tips. Halve Scotch bonnet peppers or slit each bird-eye, cayenne or dried chili pepper lengthwise down side.
Divide hot peppers, garlic, dill, and mustard and coriander seeds into 4 hot sterilized 500 mL canning jars; pack with okra.
In saucepan, bring vinegar, 1-1/2 cups/375 mL water, salt and sugar to boil. Pour into jars, leaving 1/2-inch/1 cm headspace. Seal with prepared discs and bands. Process jars, immersed in boiling water, for 15 minutes. Let sit at least 2 weeks before opening. Refrigerate after opening.
Makes four 500 mL jars.
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