Mix brine ingredients in a saucepan and bring to a simmer.
Meanwhile, add dill seeds, hot peppers, and garlic to each pint jar. Pack with okra pods. Pour hot brine over okra, leaving 1/2 inch of head space. Cap with hot lids. Process 10 min. in boiling water bath. Remove and cool at room temperature for 24 hours before removing rings and storing.
Best if allowed to mellow for a couple of weeks.
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|Serving Size: 1 Pint (144g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 11675.5mg||403 %|
|Potassium 412.2mg||11 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.2g|
|Protein 7.2g||10 %|
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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: 50
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