Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.
Ingredients
- ¾ pound fresh okra
- 4 ½ cups cider vinegar
- 2 cups water
- 3 cloves chopped garlic
- ¼ cup crushed red pepper flakes
- ¼ cup smoked paprika
- 4 ½ teaspoons salt
- 1 tablespoon Szechuan peppercorns
Directions
Step 1
Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
Step 2
Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
Step 3
Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.
Cook’s Note
For those that want less kick, cut garlic and chili flakes in half and do not use Szechuan peppercorns.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 46 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Sodium882mg | 38% |
Total Carbohydrate6g | 2% |
Dietary Fiber2g | 8% |
Total Sugars1g | |
Protein1g | |
Vitamin C10mg | 51% |
Calcium43mg | 3% |
Iron1mg | 7% |
Potassium274mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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