Spicy Pickled Okra

Submitted by katie in the UP

"I have not tried this recipe, but have had pickled okra..both as pickles and in lieu of olives in a martini (that is suggested in the Magazine I got this recipe out of Cooking Light) I was thrilled when they served okra in my drink!! (at a Friends 'Martini' party once several years ago) This recipe says to refrigerate in airtight container for up to two weeks. I will save this recipe to make before one of our barbques this summer!"

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 5 cups
• Serves: 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 seed
• 1 teaspoon cumin seed
• 4 fresh dill sprigs
• 2 jalapeno peppers, halved lengthwise (green or red)
• 1 1⁄2 lbs small okra pods

directions

1. Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat stir in fresh dill sprigs, jalapenos and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.
2. ***from past experience, I might seed the jalapenos -- for fear they might be too hot for our guests***.
3. Time is estimated! (and does not include cooling times).