Spicy Pickled Okra Is The Perfect Compliment For Grilled Meat
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!
- Combine first 8 ingredients in a large saucepan; bring to a boil.
- Cook 1 minute or until sugar and salt dissolve, stirring frequently.
- Remove from heat; stir in dill, jalapeño, and okra.
- Cool completely; pour mixture into an airtight container. Cover and chill.
Note: Refrigerate okra in an airtight container for up to two weeks.
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