Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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)
Directions
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.
Category:Tunisian Recipes
Category:Tunisian Snacks