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Photo: Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
Active Time:15 minsTotal Time:1 day 1 hr 15 minsServings:24Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 day 1 hr 15 minsServings:24
Active Time:15 mins
Active Time:
15 mins
Total Time:1 day 1 hr 15 mins
Total Time:
1 day 1 hr 15 mins
Servings:24
Servings:
24
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundssmall, slender fresh okra2fresh Fresno chiles, quartered lengthwise and seeded2cloves garlic, peeled and halved4teaspoonsdill seeds4teaspoonsmustard seeds3cupscider vinegar1cupwater4tablespoonsgranulated sugar2 ½tablespoonssalt
Cook Mode(Keep screen awake)
Ingredients
1 ½poundssmall, slender fresh okra
2fresh Fresno chiles, quartered lengthwise and seeded
2cloves garlic, peeled and halved
4teaspoonsdill seeds
4teaspoonsmustard seeds
3cupscider vinegar
1cupwater
4tablespoonsgranulated sugar
2 ½tablespoonssalt
DirectionsDivide okra, chiles, garlic, dill seeds and mustard seeds among 4 (1-pint) canning jars, packing the mixture tightly in the jars.Combine vinegar, water, sugar and salt in a medium saucepan; bring to a boil over high heat. Boil until the sugar and salt have dissolved, about 1 minute. Remove from heat. Carefully ladle the hot vinegar mixture over the okra mixture in the jars, leaving 1/2 inch at the top of each jar. Wipe the rims with a clean damp cloth. Cover with lids; screw on bands. Cool the jars to room temperature. Refrigerate for at least 1 day before serving.Equipment:4 (1-pint) canning jarsTo make ahead:Refrigerate for up to 2 months.Originally appeared: EatingWell.com, February 2022
Directions
Divide okra, chiles, garlic, dill seeds and mustard seeds among 4 (1-pint) canning jars, packing the mixture tightly in the jars.Combine vinegar, water, sugar and salt in a medium saucepan; bring to a boil over high heat. Boil until the sugar and salt have dissolved, about 1 minute. Remove from heat. Carefully ladle the hot vinegar mixture over the okra mixture in the jars, leaving 1/2 inch at the top of each jar. Wipe the rims with a clean damp cloth. Cover with lids; screw on bands. Cool the jars to room temperature. Refrigerate for at least 1 day before serving.Equipment:4 (1-pint) canning jarsTo make ahead:Refrigerate for up to 2 months.
Divide okra, chiles, garlic, dill seeds and mustard seeds among 4 (1-pint) canning jars, packing the mixture tightly in the jars.
Combine vinegar, water, sugar and salt in a medium saucepan; bring to a boil over high heat. Boil until the sugar and salt have dissolved, about 1 minute. Remove from heat. Carefully ladle the hot vinegar mixture over the okra mixture in the jars, leaving 1/2 inch at the top of each jar. Wipe the rims with a clean damp cloth. Cover with lids; screw on bands. Cool the jars to room temperature. Refrigerate for at least 1 day before serving.
Equipment:
4 (1-pint) canning jars
To make ahead:
Refrigerate for up to 2 months.
Originally appeared: EatingWell.com, February 2022
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Nutrition Facts(per serving)14Calories3gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
