Pickled Okra
Yield
6 servingsPrep
10 minCook
20 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
white vinegar
|
*
|
| 1 | cup |
water
|
|
| ½ | cup |
salt
|
|
| 1 | x |
okra
|
*
|
| 1 | x |
sweet bell peppers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
white vinegar
|
*
|
| 237 | ml |
water
|
|
| 118 | ml |
salt
|
|
| 1 | x |
okra
|
*
|
| 1 | x |
sweet bell peppers
|
*
|
Directions
Place ½ teaspoon dill seed in bottom of each sterilized qt jar.
Pack washed fresh okra as tightly as possible in each jar being careful not to bruise the okra.
Add ½ teaspoon dill seed, 1 hot green pepper, 1 hot red pepper and 1 clove of garlic to each jar.
Bring to boil the vinegar, water, and salt.
Cover okra with hot mixture.
Seal jars and allow to stand two weeks.
