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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pints 654g Recipe makes 6 pints) |
||
| Calories 269 | ||
| Calories from Fat 10 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.1g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 9467mg | 394% | |
| Potassium 1026mg | 29% | |
| Total Carbohydrate 58.0g | 19% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 39.0g | ||
| Protein 6.3g | 12% | |
Sweet Dill Pickled Okra
By: Jellyqueen
Jan 16, 2003
Most people love dill picked okra, but my husband loves sweet dill pickled okra, so I spent many hours hunting this recipe last year. It turned out real well, according to the people who have eaten it. I personally don't care for pickled okra, but for those of you who do, this recipe puts a new twist on it.
6 pints
Ingredients
- 3 lbs young fresh okra
- 6 cloves garlic
- 6 teaspoons celery seeds
- 6 hot peppers
- 6 teaspoons dill seeds
- 1/2 cup salt (not iodized)
- 1 cup sugar
- 1 quart water
- 1 quart white vinegar
Directions
1
Pack washed okra in 6 pint jars.2
Divide garlic, celery seed, hot pepper and dill seed between the jars.3
Combine salt, sugar, water and vinegar in large saucepan; bring to boiling and pour into jars to within 1/2 inch of top.4
Seal jars and place in hot water bath (water to cover jars) for 7 minutes.5
Remove to wire rack to cool.
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- Course > Condiments, etc.
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: yoyo1198
On Jun 16, 2008
I love pickled okra but with prices going up on food, I think I'll try making my own this year. I'll probably add more garlic and leave out the hot peppers though. This looks close to what I saw my aunts do when I was a kid.
From: Sharon123
On Aug 23, 2003
Well, this is just delicious! Love the slightly sweet taste and the okra is firm, not mushy! I will be making this again soon! Great way to fix 0kra!
From: Chef Benson
On Sep 8, 2008
This is the best pickled okra ever! I had an abundance of okra and jalapeno peppers from my garden this year and this is the perfect recipe. I did have a hard time finding dill seed in the grocery stores, so I went online to pure and natural spices and order a large jar of dill seed and celery seed. Thanks for the great recipe.
From: fluffernutter
On Sep 20, 2007
The taste is heavenly if you love pickled okra. Spicy hot and slightly sweet. Mine was a little soft, though. I've tried everything from grape leaves to alum, and I just can't ever predict.
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