Pickled Okra Recipe
You can pickle just about anything, but okra lends itself particularly well to this preparation.
Servings: 1 Quart
Cuisine: Mediterranean, Middle Eastern
- ½ lb Fresh Okra
- ¼ lb Garlic Cloves
- 2 cups Vinegar
- 2 cups Water
- 2 tbsp Salt
- 2 tbsp Sugar
- 2 tsp Coriander Seeds
- 2 tsp Red Pepper Flakes
- 1 tsp Fennel Seeds
- 1 tsp Peppercorns
Place the coriander seeds, pepper flakes, peppercorns, and fennel seeds in a quart jar.
Layer the okra and garlic cloves.
Bring the vinegar, water, salt and sugar to a boil until all dissolved.
Cool the liquid to room temperature then add to the jar and cover the okra.
Refrigerate and let sit for at least 24 hours.
Serving: 1quart - Calories: 470kcal - Carbohydrates: 87g - Protein: 13g - Fat: 3g - Saturated Fat: 1g - Sodium: 14092mg - Potassium: 1367mg - Fiber: 15g - Sugar: 29g - Vitamin A: 2847IU - Vitamin C: 89mg - Calcium: 530mg - Iron: 6mg