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Name: Pickled Dilled Okra
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 8 Garlic; 6 c Vinegar (5 percent); 7 lb Small okra pods; 4 ts Dill seed; 6 c Water; 6 sm Hot peppers; 2/3 c Canning or pickling salt

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INGREDIENTS

8 Garlic
6 c Vinegar (5 percent)
7 lb Small okra pods
4 ts Dill seed
6 c Water
6 sm Hot peppers
2/3 c Canning or pickling salt

Pints

INSTRUCTIONS

Yield: 8 to 9 pints Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Dilled Okra in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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Nutrition

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Serving Size: 1 Pint (703g)
Recipe Makes: 8 Pints

Calories: 177
Calories from Fat: 6 (3%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 41.9mg		1 %
Potassium 1342.8mg		35 %
Total Carbohydrate 32.7g		10 %
	Dietary Fiber 13.5g	54 %
	Sugars, other 19.2g
Protein 9g		13 %
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.

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Calories per serving: 177

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