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Suggest a better descriptionPack okra firmly into hot jars, leaving 1/4 inch head space. Put a garlic clove and half a pepper in each jar. Combine water, vinegar, salt and dill seed and bring to a boil. Pour hot liquid over okra, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints. Note: When cutting hot peppers or seeding, use rubber gloves to prevent burning hands. From: The Ball Blue Book Shared By: Pat Stockett
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 92 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6311.4mg | 218 % | |
Potassium 820.5mg | 22 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 11g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 92
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