Directions:
- Wash okra under cold 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 5 pint-sized sterilized canning jars, placing them cap side down.
- In a large enameled pot, bring vinegar, salt, garlic, hot peppers, mustard seed, and dill seed to a boil and simmer for 5 minutes. Divide peppers, garlic cloves, and mustard and dill seeds evenly between jars. Cover okra with hot 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 hot water bath for 10 minutes. Remove jars from water and cool. Jars should seal as they cool. Allow pickles to mature at least 4 weeks before consuming.
- Any jars that do not vacuum seal properly should be refrigerated and consumed within 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.4 Kcal (818 kJ) | ||
| Calories from fat | 39.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Sodium | 2411.09mg | 100% | |
| Potassium | 871.36mg | 19% | |
| Total Carbs | 24.97g | 8% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 9.75g | 39% | |
| Protein | 8.45g | 17% | |
| Vitamin C | 56.4mg | 94% | |
| Iron | 4.5mg | 25% | |
| Calcium | 365.2mg | 37% | |
| Amount Per 100 g | |||
| Calories | 39.6 Kcal (166 kJ) | ||
| Calories from fat | 7.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 7% | |
|---|---|---|---|
| Sodium | 488.58mg | 100% | |
| Potassium | 176.57mg | 19% | |
| Total Carbs | 5.06g | 8% | |
| Sugars | 0.59g | 12% | |
| Dietary Fiber | 1.98g | 39% | |
| Protein | 1.71g | 17% | |
| Vitamin C | 11.4mg | 94% | |
| Iron | 0.9mg | 25% | |
| Calcium | 74mg | 37% | |
* 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.
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