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.



Ingredient Checklist


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.

  • 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;