Resource Center - Boston, USA
(From The Welcome Table: African-American Heritage Cooking,
by Jessica B. Harris (Simon and Schuester, 1995, $24).
Wash the okra and pick it over, removing any pods that are hard and
woody and any with soft spots.
- 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)
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.