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segunda-feira, 28 de julho de 2014

Okra Pickles

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Enlarge Credit: Helen Rosner MAKES 1 QUART



INGREDIENTS


1 lb. okra

4 cloves garlic

3 sprigs fresh dill

1 habanero or Scotch bonnet chile, stemmed and halved

2 cups white wine vinegar

2 tbsp. kosher salt

1½ tbsp. mustard seeds

½ tbsp. fennel seeds

8 whole black peppercorns



INSTRUCTIONS


Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1¾ cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; refrigerate for up to 1 month.



















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