Pickled Okra
Pickled Okra might be just the hor d'oeuvre you are searching for. This recipe makes 200 servings with 3 calories, 0g of protein, and 0g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of vinegar, garlic cloves, okra pods, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 50 minutes.
Instructions
Sterilize jars, and prepare lids.
While jars are boiling, wash okra and trim stems, leaving caps intact.
Combine vinegar, salt, dill seeds, and 3 cups water in large stainless steel saucepan. Bring to a boil.
Place 1 garlic clove and, if desired, 1 hot pepper half in each hot jar. Pack okra pods tightly in jars, placing some stem end down and some stem end up and leaving 1/2-inch headspace. Cover okra with hot pickling liquid, leaving 1/2-inch headspace.
Seal and process jars, processing 10 minutes.
Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.