Okra Pickles Recipe - Cooking Index
Okra Pickles Recipe - Cooking Index
| 3 cups | 711ml | Water |
| 3 cups | 711ml | Vinegar |
| 1/3 cup | 78ml | Coarse salt |
| 2 teaspoons | 10ml | Dill seed |
| 3 1/2 lbs | 1589g / 56oz | Small okra - see* Note, |
| Stems trimmed | ||
| 4 | Garlic cloves | |
| 2 | Dried hot red peppers - cut in half (small) |
* Note: Avoid large okra as it has a woody texture.
Combine water, vinegar, salt and dill seed in 8- to 12-quart stockpot. Bring to boil over medium-high heat.
Pack okra (stand the okra and layer tip-to-tip) into 4 hot (1-pint) jars, leaving 1/4-inch head space. Put 1 garlic clove and 1/2 pepper in each jar.
Ladle boiling liquid over okra, leaving 1/4-inch head space. Remove air bubbles by sliding a nonmetallic spatula down the side of the jar and press gently on the food to release any trapped air.
Close with two-piece caps. Can according to instructions.
This recipe yields 4 pints.
Each of 16 servings: 49 calories; 457 mg sodium; 0 cholesterol; 0 fat; 11 grams carbohydrates; 2 grams protein; 1.42 gram fiber.
Source:
The Los Angeles Times, 09-01-1999
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