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Pickled
Okra
from Vegetarian
Resource Center - Boston, USA
(From The Welcome Table: African-American Heritage Cooking,
by Jessica B. Harris (Simon and Schuester, 1995, $24).
- 1 pound tender young okra
- 1/2 small habanero or other hot chile, sliced thin, or to taste
- 1 small onion, sliced thin
- 2 cloves garlic, sliced thin
- 1 cup water
- 3 cups distilled white vinegar
- 1 tablespoon pickling spice
- 2 tablespoons salt (optional)
Wash the okra and pick it over, removing any pods that are hard and
woody and any with soft spots.
Pack the okra into hot sterilized pint canning jars, stem ends down.
Place the remaining ingredients into a nonreactive saucepan and bring
them to a boil over medium heat.
Remove from the heat and slowly pout over the okra in the jars.
Seal the jars according to proper canning procedures, and store them
in a cool dark place for 4 weeks, then serve as a condiment.
Makes about 2 pints.
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