Pickled Okra

Name: Pickled Okra
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 250
Cuisine: Global
Ingredients: 2 liters apple cider vinegar; 3 Tbsps dill seeds; 10 garlic clove; 3 Tbsps mustard seeds; 2 kilograms washed fresh okra; 118 milliliters salt; 10 serrano pepper; 237 milliliters water

Pickled Okra might be a good recipe to expand your hor d'oeuvre recipe box. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 5 calories. This recipe serves 250. If you have apple cider vinegar, water, okra, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Brush okra lightly with a piece of nylon net or a brush to remove "fuzz." Trim stems from okra. Bring vinegar, water, and salt to a boil in a 4-qt. saucepan over medium heat. Pack half of okra vertically in 2 layers in 5 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. (First layer should be packed with stems down and the next with stems up.)

Ingredients you will need

Vinegar

Water

Okra

Salt

Equipment you will use

Sauce Pan

Add 1 garlic clove, 1 serrano pepper, 1 tsp. dill seeds, and 1 tsp. mustard seeds to each jar.

Ingredients you will need

Serrano Pepper

Mustard Seeds

Whole Garlic Cloves

Dill Seed

Pour half of hot vinegar mixture over mixture in jars, filling to 1/2 inch from top. Seal and process as directed (see below). Repeat okra packing procedure with 5 more hot sterilized jars. Seal and process as directed.

Ingredients you will need

Vinegar

Okra

Let stand at least 7 days before serving.

A Three-Step Guide to Puttin' Up

Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.

Sterilize.

Bring a canner half full of water to a boil; simmer.

Ingredients you will need

Water

Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Ladle

Let stand 10 minutes.

Prepare Recipe.

Meanwhile, prepare recipe.

Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.

Equipment you will use

Pot

Seal & Process.

Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight).

Place jars in canning rack, and place in simmering water in canner.

Ingredients you will need

Water

Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 10 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes.

Ingredients you will need

Water

Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.

Ingredients you will need

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