Directions:
- Wash Okra and pack into clean jars with screw tops.
- Into each jar put 1 red or green hot pepper, 1 clove of garlic, 1/2 teaspoon celery seed and 1/2 teaspoon mustard seed.
- In a saucepan, combine vinegar, water & pickling salt; bring to a boil, then pour over the okra, filling almost to the top but leaving a half inch headspace .
- Wipe rims of jars with clean cloth then place lids and rings on the jars and seal.
- Process in a boiling water bath for 10 minutes then remove and allow to cool.
- If you are in an area which is above 1000 feet in elevation, you may need to process longer or you may check with the USDA's guidelines for canning & processing at their website.
- These pickled okra need to set up for 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.65 Kcal (756 kJ) | ||
| Calories from fat | 7.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 1% | |
|---|---|---|---|
| Sodium | 10494.64mg | 437% | |
| Potassium | 1040.53mg | 22% | |
| Total Carbs | 26.9g | 9% | |
| Sugars | 8.36g | 33% | |
| Dietary Fiber | 10.15g | 41% | |
| Protein | 6.8g | 14% | |
| Vitamin C | 244mg | 407% | |
| Iron | 3mg | 17% | |
| Calcium | 252.3mg | 25% | |
| Amount Per 100 g | |||
| Calories | 26.7 Kcal (112 kJ) | ||
| Calories from fat | 1.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 1% | |
|---|---|---|---|
| Sodium | 1551.17mg | 437% | |
| Potassium | 153.8mg | 22% | |
| Total Carbs | 3.98g | 9% | |
| Sugars | 1.23g | 33% | |
| Dietary Fiber | 1.5g | 41% | |
| Protein | 1g | 14% | |
| Vitamin C | 36.1mg | 407% | |
| Iron | 0.4mg | 17% | |
| Calcium | 37.3mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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