Pickled Okra Recipe

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Pickled Okra
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Ingredients
8
Count
Nutrition
1022
Calories
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Ingredients:

  • 1 cup water
  • 1/2 cup salt
  • 10 garlic clove
  • 3 tbsp plus 1 tsp dill seeds
  • 3 tbsp plus 1 tsp mustard seeds

Directions:

  1. Brush okra lightly with a piece of nylon net or a brush to remove fuzz. Trim stems from okra. Bring vinegar, water, and salt to a boil in a 4-qt. saucepan over medium heat. Pack half of okra vertically in 2 layers in 5 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. (First layer should be packed with stems down and the next with stems up.) Add 1 garlic clove, 1 serrano pepper, 1 tsp. dill seeds, and 1 tsp. mustard seeds to each jar. Pour half of hot vinegar mixture over mixture in jars, filling to 1/2 inch from top. Seal and process as directed (see below). Repeat okra packing procedure with 5 more hot sterilized jars. Seal and process as directed. Let stand at least 7 days before serving.
  2. A Three-Step Guide to Puttin' Up
  3. Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.
  4. Step 1: Sterilize.
  5. Bring a canner half full of water to a boil; simmer. Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes. Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets. Let stand 10 minutes.
  6. Step 2: Prepare Recipe.
  7. Meanwhile, prepare recipe. Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.
  8. Step 3: Seal & Process.
  9. Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 10 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.
  10. *Consult the USDA Complete Guide to Home Canning at nchfp.uga.edu/publications/publications_usda.html to adjust processing times for altitude.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1021.96 Kcal (4279 kJ)
Calories from fat 90.67 Kcal
% Daily Value*
Total Fat 10.07g 15%
Sodium 56751.89mg 2365%
Potassium 6794.18mg 145%
Total Carbs 173.2g 58%
Sugars 24.47g 98%
Dietary Fiber 70.69g 283%
Protein 51.92g 104%
Vitamin C 511.6mg 853%
Iron 26.5mg 147%
Calcium 2143.6mg 214%
Amount Per 100 g
Calories 22.85 Kcal (96 kJ)
Calories from fat 2.03 Kcal
% Daily Value*
Total Fat 0.23g 15%
Sodium 1269.1mg 2365%
Potassium 151.93mg 145%
Total Carbs 3.87g 58%
Sugars 0.55g 98%
Dietary Fiber 1.58g 283%
Protein 1.16g 104%
Vitamin C 11.4mg 853%
Iron 0.6mg 147%
Calcium 47.9mg 214%

* 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

  • 20.5
    Points
  • 20
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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