Smoky Hot Pickled Okra

1. 1

   Wash the okra, gently rubbing to remove any grit and fuzz.

2. 2

   Sterilize 2 (1 quart) canning jars and lids in boiling water for at least 10 minutes, then let them cool before filling with okra.

3. 3

   In a large pot over medium-high heat, bring the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil.

4. 4

   Lower the heat and simmer for 15 minutes.

5. 5

   Remove from the heat.

6. 6

   Loosely pack the fresh, cleaned okra into the jars.

7. 7

   Pour the hot brine over the okra, filling the jars to the top.

8. 8

   Seal the jars, ensuring the jar rims are wiped clean of any residue.

9. 9

   Store the jars in the refrigerator.

10. 10

    Let the contents pickle for at least one week before eating; two weeks is best.

• Calories 53.97 kcal Low Source
• Protein 0.58 g Low Source
• Carbs 7.75 g Moderate
• Total Fat 0.12 g Low Source
• Saturated Fat 0.1 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 44.79 mg Low Source
• Fiber 4.08 g Moderate
• Sugar 2.62 g Moderate
• Added Sugar 1.68 g Low Source
• Calcium 39.93 mg Low Source
• Iron 1.04 mg Low Source
• Potassium 226.9 mg Low Source
• Vitamin A 7.06 mcg_rae Low Source
• Vitamin C 4.11 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄