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    You are in: Home / Recipes / Pickled Okra Recipe
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    Pickled Okra

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sharon123's Note:

    Chef Steven Satterfield divulges his grandmother's recipes for a family specialty, pickled okra. When pickling your own produce, begin by sterilizing a clean 1-quart glass canning jar and lid in a pot of boiling water for 15 minutes. Use tongs to remove the lid and the jar, which should still be hot when filled with the okra. Published in Country Living magazine. I have tweeked just a touch.

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    Ingredients:

    Serves: 8

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      Fill sterilized jar with okra, onion, garlic, dried chile, black peppercorns, coriander seeds, mustard seeds, fennel seeds, allspice, and cloves.
    2. 2
      In a large pot over high heat, combine vinegar, water, 3 to 4 tablespoons kosher salt, and 1 to 3 tablespoons sugar and bring to a boil.
    3. 3
      Ladle hot brine over okra and seal jar. Allow jar to sit for a minimum of 1 week to marry the flavors before using. Refrigerate after opening.
    4. 4
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Pickled Okra

    Serving Size: 1 (194 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 45.1
     
    Calories from Fat 2
    98%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2627.6 mg
    109%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.9 g
    11%
    Protein 1.4 g
    2%

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