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.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
1 hr
process:
10 mins
Servings:
26
Yield:
7 pints
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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; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 227mg; potassium 167mg; carbohydrates 4g; fiber 2g; sugar 1g; protein 1g; trans fatty acid 0g; vitamin a 406IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 31mcg; vitamin b12 0mcg; calcium 46mg; iron 0mg.
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