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Hot-&-Sour Okra Pickles

Hot-&-Sour Okra Pickles
This Recipe Is:

WebMD Recipe from EatingWell.com

These awesome habanero-spiced pickled okra are the perfect crunchy treat to turn anyone on to the beauty of this underappreciated vegetable.

Ingredients
Prep: 30 minutes (plus 1 week marinating time) | Total Time: 30 minutes
  • 2 pounds
    okra, left whole (about 12 cups)
  • habanero peppers (whole)
  • 3 cups
    distilled white vinegar, or cider vinegar
  • 3 cups
    water
  • 2 tablespoons plus 2 teaspoons
    sea salt
  • 2 tablespoons
    sugar
Instructions
  1. Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the okra, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the okra to the ice water to cool. Repeat with the remaining okra.
  2. Drain the cooled okra and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 habanero to each jar.
  3. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
  4. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the okra completely. (Discard any leftover brine.)
  5. Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.

 

Nutritional Information

Makes: 6 pint jars (about 12 cups)
  • Calories8
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates2 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium54 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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