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Add a photoServings: 1
Ingredients
- 3 c. water
- 3 c. vinegar
- 1/3 c. coarse salt
- 2 tsp dill seed
- 3Â 1/2 lb small okra see* Note,
- Â Â stems trimmed
- 4 x garlic cloves
- 2 sm dry warm red peppers cut in half
Directions
- * Note: Avoid large okra as it has a woody texture.
- Combine water, vinegar, salt and dill seed in 8- to 12-qt stockpot. Bring to boil over medium-high heat.
- Pack okra (stand the okra and layer tip-to-tip) into 4 warm (1-pint) jars, leaving 1/4-inch head space. Put 1 garlic clove and 1/2 pepper in each jar.
- Ladle boiling liquid over okra, leaving 1/4-inch head space. Remove air bubbles by sliding a nonmetallic spatula down the side of the jar and press gently on the food to release any trapped air.
- Close with two-piece caps. Can according to instructions.
- This recipe yields 4 pints.
- Yield: 4 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3119g | |
| Calories 671 | |
| Calories from Fat 23 | 3% |
| Total Fat 2.73g | 3% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37934mg | 1581% |
| Potassium 5303mg | 152% |
| Total Carbs 121.76g | 32% |
| Dietary Fiber 49.7g | 166% |
| Sugars 26.0g | 17% |
| Protein 32.39g | 52% |
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