Pickled Okra Recipe

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Pickled Okra
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Ingredients:

Directions:

  1. Sterilize jars, and prepare lids.
  2. While jars are boiling, wash okra and trim stems, leaving caps intact. Combine vinegar, salt, dill seeds, and 3 cups water in large stainless steel saucepan. Bring to a boil.
  3. Place 1 garlic clove and, if desired, 1 hot pepper half in each hot jar. Pack okra pods tightly in jars, placing some stem end down and some stem end up and leaving 1/2-inch headspace. Cover okra with hot pickling liquid, leaving 1/2-inch headspace.
  4. Seal and process jars, processing 10 minutes.
  5. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 402.63 Kcal (1686 kJ)
Calories from fat 7.02 Kcal
% Daily Value*
Total Fat 0.78g 1%
Sodium 345.79mg 14%
Potassium 699.18mg 15%
Total Carbs 54.75g 18%
Sugars 25.22g 101%
Dietary Fiber 6.69g 27%
Protein 4.5g 9%
Vitamin C 297.9mg 496%
Iron 1.3mg 7%
Calcium 178.4mg 18%
Amount Per 100 g
Calories 37.68 Kcal (158 kJ)
Calories from fat 0.66 Kcal
% Daily Value*
Total Fat 0.07g 1%
Sodium 32.36mg 14%
Potassium 65.44mg 15%
Total Carbs 5.12g 18%
Sugars 2.36g 101%
Dietary Fiber 0.63g 27%
Protein 0.42g 9%
Vitamin C 27.9mg 496%
Iron 0.1mg 7%
Calcium 16.7mg 18%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 6
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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