Okra Giardiniera
It takes 2 days to make the mix, so don’t get in too big of a big rush. But it is so worth the time.
Servings 4 cups
Calories 536kcal
Equipment
Ingredients
- ¼ cup kosher salt
- 1 cup okra sliced. frozen okra, thawed, works just fine
- 1 cup carrots diced
- 3-6 jalapeños seeded (if desired), diced
- 3 cloves garlic minced
- 1 stalk celery diced
- 1 red bell pepper seeded, diced
- 1 cup white vinegar
- 1 cup canola oil
- 1 tablespoon dried oregano
- ¼ teaspoon ground black pepper
Instructions
Day 1
- Place the salt, okra, carrots, jalapeños, garlic, celery and red bell peppers into a resealable container.
- Add enough cold water to just cover the vegetables.
- Seal and place in the fridge overnight.
Day 2
- Pour the mixture into a cauldron and rinse well. You can mix the vegetables a bit to get them really rinsed well (read: remove any okra slime), but don't be too aggressive or all of the tasty okra seeds will fly out.
- Return vegetables to the resealable container.
- In a small bowl, whisk together the vinegar, oil, oregano, and pepper.
- Pour over the vegetables and stir gently to combine.
- Cover and refrigerate overnight.
Notes
The giardiniera will keep in an airtight container in the fridge for up to 2 weeks.
Nutrition
Calories: 536kcal | Carbohydrates: 6g | Protein: 1g | Fat: 56g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 7087mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1291IU | Vitamin C: 57mg | Calcium: 61mg | Iron: 1mg