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Ингредиенты
- 1/2 lb Okra
- 2 lb Sweet banana peppers (about 7)
- 1 lb Yellow peppers (about 2 large)
- 1 lb Red peppers (about 2 large)
- 5 c. White vinegar
- 8 Tbsp. Kosher salt
- 16 x Cloves garlic, peeled
- 1 bn dill (about 24 sprigs)
- 1/4 c. Yellow mustard seeds
Инструкции
- 1. Rinse okra and peppers and cut away any bruises or possibly bad spots. Trim stem ends of okra but don't remove caps entirely. Remove stems, ribs, and seeds from peppers. Cut banana peppers lengthwise into quarters; cut red and yellow peppers lengthwise into eighths.
- 2. Wash 8 one-pint canning jars, lids, and screw bands with warm, soapy water and rinse well. Place a wire rack on the bottom of a large pot. Place jars uptight on the rack, fill pot with warm water till jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 min. Turn off heat; leave jars in water. Sterilize lids according to manufacturer's instructions.
- 3. Meanwhile, bring the vinegar, 3 C water, and the salt to a boil in a large pot
- 4. Using stainless-steel tongs, remove jars from water and set on a layer of clean towels.. Proportionately divide garlic, pepers, dill sprigs, and mustard seeds among jars. Pack jars tightly with okra and peppers, leaving 1/4 inch of space beneath the rim. Pour warm liquid over okra and peppers, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or possibly wooden skewer along the inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place warm lid on jar; screw on band firmly without forcing.
- 5. Place a wire rack in the bottom of a large pot and fill partway with warm water. Using a jar lifter, place the jars on the rack. Add in sufficient warm water to cover by 2 inches, and bring to a boil. Boil for 10 min. Remove jars from water bath; let stand on clean dish towels for 24 hrs. Check cold jars for the slight indentation in the lids which indicates a vacuum seal.
- Jars which don't seal properly or possibly which leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cold, dry place for 6 to 8 weeks before serving.
- Store opened jars in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 8 servings | |
| Calories 104 | |
| Calories from Fat 9 | 9% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7090mg | 295% |
| Potassium 651mg | 19% |
| Total Carbs 15.97g | 4% |
| Dietary Fiber 5.7g | 19% |
| Sugars 4.78g | 3% |
| Protein 3.63g | 6% |
