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Pickled Okra

Pickled Okra
Pickled Okra might be just the side dish you are searching for. This recipe serves 2. Watching your figure? This gluten free, primal, and whole 30 recipe has 165 calories, 7g of protein, and 1g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have bay leaves, okra, chiles, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

1
Pack the okra, chiles, bay leaves and garlic cloves into 2 sterilized, 1-pint canning jars.
Ingredients you will need
Whole Garlic ClovesWhole Garlic Cloves
Bay LeavesBay Leaves
Chili PepperChili Pepper
OkraOkra
Equipment you will use
Canning JarCanning Jar
2
Add half of the dill seeds, coriander seeds and peppercorns to each jar.
Ingredients you will need
Whole Coriander SeedsWhole Coriander Seeds
PeppercornsPeppercorns
Dill SeedDill Seed
3
In a medium saucepan, combine the water, vinegar and salt and bring to a boil over high heat, stirring to dissolve the sugar.
Ingredients you will need
VinegarVinegar
SugarSugar
WaterWater
SaltSalt
Equipment you will use
Sauce PanSauce Pan
4
Pour the brine over the okra, leaving a 1/2 inch of space at the top. Close the jar with lids and rings.
Ingredients you will need
BrineBrine
OkraOkra
5
To process, boil the jars at 212 for 10 minutes (see Canning 101).
6
Let cool to room temperature and serve immediately or store in a cool, dark place for up to 1 year. Refrigerate after opening.
DifficultyMedium
Ready In40 m.
Servings2
Health Score58
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimal
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