Spicy Pickled Okra Is The Perfect Compliment For Grilled Meat

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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

Spicy Pickled Okra Is The Perfect Compliment For Grilled Meat
No Ratings
Prep Time
20
minutes
Cook Time
10
minutes
Servings
0
servings
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
  • 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.
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