Spicy Pickled Okra Recipe
Servings: 1
Ingredients
- 2 lb fresh young okra
- Â Â (2" to 3" pods are best)
- 1 quart white vinegar
- 6 Tbsp. kosher salt
- 8 x garlic cloves peeled
- 16 x fresh warm peppers
- 1/3 c. whole mustard seed
- 1/3 c. whole dill seed
Directions
- Wash okra under cool running water. Trim stem ends of okra, leaving at least 1/3-inch of the cap intact. Soak okra in ice water for 1 hour, drain, and pat dry. Divide okra between 4 or possibly 5 pint-sized sterilized canning jars, placing them cap-side down.
- In a large enameled pot, bring vinegar, salt, garlic, warm peppers, mustard seed, and dill seed to a boil and simmer for 5 min. Divide peppers, garlic cloves, and mustard and dill seeds proportionately between jars. Cover okra with warm pickling liquid by at least 1/4-inch, leaving at least 1/2-inch from the jar rims. Make sure there are no air bubbles in jars, wipe rims clean, and cover jars with lids and screw bands firmly in place.
- Process jars in a warm water bath for 10 min. Remove jars from water and cold. Jars should seal as they cold. Allow pickles to mature at least 4 weeks before consuming. Any jars which don't vacuum seal properly should be refrigerated and consumed within 2 weeks.
- This recipe yields 4 or possibly 5 pints of pickled okra (this will depend on the size of the okra).
- Yield: 4 to 5 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3525g | |
| Calories 1174 | |
| Calories from Fat 216 | 18% |
| Total Fat 25.84g | 32% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42029mg | 1751% |
| Potassium 6714mg | 192% |
| Total Carbs 183.41g | 49% |
| Dietary Fiber 68.2g | 227% |
| Sugars 54.94g | 37% |
| Protein 50.88g | 81% |
