Spicy Pickled Okra Is The Perfect Compliment For Grilled Meat

May 22, 2013 3:01 pm

This pod veggie makes a hot, tangy summer snack

With all the amazing meat fresh off the grill during Food Republic's Grilling Month, you may need a crunchy, sharp pickled bite to cut the richness and fat and complement the sweetness of barbecue sauce. Cooking Light magazine's new cookbook, Pick Fresh, is a collection of simple preparations of seasonal vegetables. Once summer okra start popping onto stalks, they don't stop. Pickle them while you have the chance!

Reprinted with permission from Cooking Light: Pick Fresh

This simple, spicy Southern-style pickled okra recipe can be refrigerated for up to two weeks.
This simple, spicy Southern-style pickled okra recipe can be refrigerated for up to two weeks.
 
Servings: 20

Ingredients

2 1/2 cups white vinegar
2 cups water
3 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 dill sprigs
2 green or red jalapeño peppers, halved lengthwise
1 1/2 pounds small okra pods
Directions: 
  1. Combine first 8 ingredients in a large saucepan; bring to a boil.
  2. Cook 1 minute or until sugar and salt dissolve, stirring frequently.
  3. Remove from heat; stir in dill, jalapeño, and okra.
  4. Cool completely; pour mixture into an airtight container. Cover and chill.

Note: Refrigerate okra in an airtight container for up to two weeks.

More okra recipes on Food Republic:

Level of Difficulty: 
Easy
Prep Time: 
20 minutes
Cooking Time: 
10 minutes
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