Pickled okra

Total time: 15 minutes, plus overnight pickling

Servings: 6

Note: This is best made with very fresh, very young, small okra pods. You can substitute 1/4-by-2-inch carrot batons or very thin green beans.

1/2 pound fresh okra

1 cup white vinegar

1 1/2 tablespoons kosher salt

1/4 cup sugar

1 bay leaf

2 large cloves garlic, peeled and crushed

1 teaspoon mustard seeds

1/2 teaspoon chipotle or other hot red pepper flakes

1. Trim the stems off the okra without cutting into the flesh. Place in a glass bowl.

2. Combine the vinegar, salt, sugar, bay leaf, garlic, mustard seeds and chipotle in a small saucepan with one-half cup water and bring to a boil. Reduce the heat and simmer 10 minutes.

3. Strain the liquid through a sieve over the okra and stir. Let stand until the okra reaches room temperature, stirring occasionally. Cover and refrigerate overnight before draining and serving.

Each serving: 22 calories; 1 gram protein; 5 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 468 mg. sodium.