Pickled Okra

PREP TIME:24hours COOK TIME:0minutes YIELDS:4servings
Ingredients
Equipment
  • mason jars
NUTRITION FACTS
CALORIES:88kcalPROTEIN:5gTOTAL FAT:0.5gMUFA:0.1gPUFA:0.1gSATURATED:0.1gCHOLESTEROL:TOTAL CARBS:20gFIBER:8gSUGARS:3gVITAMIN C:83%POTASSIUM:894mgSODIUM:5757mgCALCIUM:23%IRON:19%
Ingredients
Equipment
  • mason jars
NUTRITION FACTS
CALORIES:88kcalPROTEIN:5gTOTAL FAT:0.5gMUFA:0.1gPUFA:0.1gSATURATED:0.1gCHOLESTEROL:TOTAL CARBS:20gFIBER:8gSUGARS:3gVITAMIN C:83%POTASSIUM:894mgSODIUM:5757mgCALCIUM:23%IRON:19%
Instructions
Sterilize your jars with vinegar or by boiling for several minutes. This recipe will fit in 48 total ounces.
Clean the okra and pack it in the jars, leaving at least 1″ from the top of the jar.
Add the garlic, dill, and pepper, dividing equally between the jars if you’re using more than one.
Combine the water, vinegar, and salt, and pour over the okra, leaving 1/2″ from the top of the jar.
Seal the jars and marinate in the fridge for at least 24 hours. Store in a the refrigerator for up to three weeks.