Pickled Okra

Pickled Okra
Pickled Okra might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 3 calories. This recipe serves 200. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of dill seeds, canning-and-pickling salt, vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

1
Sterilize jars, and prepare lids.
2
While jars are boiling, wash okra and trim stems, leaving caps intact.
Ingredients you will need
OkraOkra
3
Combine vinegar, salt, dill seeds, and 3 cups water in large stainless steel saucepan. Bring to a boil.
Ingredients you will need
Dill SeedDill Seed
VinegarVinegar
WaterWater
SaltSalt
Equipment you will use
Sauce PanSauce Pan
4
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.
Ingredients you will need
Whole Garlic ClovesWhole Garlic Cloves
Chili PepperChili Pepper
OkraOkra
5
Seal and process jars, processing 10 minutes.
6
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.
Ingredients you will need
WaterWater

Equipment

DifficultyExpert
Ready In50 m.
Servings200
Health Score0
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