Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | 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 lb Okra halved lengthwise
- 6 tbl Kosher salt
- 1 1/2 cup Rice wine vinegar
- 1 1/2 cup Water
- 1 tbl Sugar
- 10 x black Peppercorns
- 1 tbl Mustard seeds
- 1/2 lb Thinly-sliced onions
Directions
Toss the okra with 3 tablespoons kosher salt and let it sit in a colander for 1 hour over the sink to drain.
Combine the vinegar, water, remaining salt, sugar, peppercorns, and mustard seeds in a non-reactive pot.
When the okra has drained for 1 hour, rinse it thoroughly and let it drain.
Bring the liquid mixture (brine) to a boil, and boil for 2 minutes.
Place the okra and the onions in a non-reactive storage container, and pour the hot liquid over it.
Stir occasionally until it cools, and refrigerate overnight.
Category:Jordanian Recipes
Category:Jordanian Salads