Okra Pickles
Yield
4 pintsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
okra
pods, small |
|
| 4 | cloves |
garlic
|
|
| 2 | small |
hot chili peppers
cut in half |
*
|
| 3 | cups |
water
|
|
| 3 | cups |
vinegar
|
|
| ⅓ | cup |
salt
canning |
|
| 2 | teaspoons |
dill seed
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
okra
pods, small |
|
| 4 | cloves |
garlic
|
|
| 2 | small |
hot chili peppers
cut in half |
*
|
| 7.1E+2 | ml |
water
|
|
| 7.1E+2 | ml |
vinegar
|
|
| 79 | ml |
salt
canning |
|
| 1E+1 | ml |
dill seed
|
Directions
Pack okra firmly into hot jars, leaving ¼ inch head space.
Put a garlic clove and half a pepper in each jar.
Combine water, vinegar, salt and dill seed and bring to a boil.
Pour hot liquid over okra, leaving ¼ inch head space.
Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints. Note: When cutting hot peppers or seeding, use rubber gloves to prevent burning hands.
