A bit of smoked paprika goes a long way to creating delicious smoky flavor in this canned pickled okra recipe. If you haven't been eating this Southern ingredient on the regular, this pickled version will change that.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash okra; trim tops. Fill seven hot sterilized pint canning jars firmly with whole okra, leaving 1/2-inch headspace. Add 1 clove minced garlic to each jar.

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  • In a large saucepan combine the vinegar, water, salt, dill seeds, paprika, and crushed red pepper. Bring to boiling, stirring to dissolve salt. Boil gently, uncovered, for 2 minutes.

  • Pour hot vinegar mixture over okra in jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

20 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 227 mg sodium. 167 mg potassium; 4 g carbohydrates; 2 g fiber; 1 g sugar; 1 g protein; 0 g trans fatty acid; 406 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 31 mcg folate; 0 mcg vitamin b12; 46 mg calcium; 0 mg iron;

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