Okra Pickles

Name: Okra Pickles
Ingredients: Pack 2 lbs. of scrubbed okra; into 4 - 1 pint jars; insert a few celery leaves; 1 garlic clove; and sprig of dill; Bring 2 2/3 cups water; 1 2/3 cups vinegar; and 2 tablespoons salt

From Shallowford cookery, 1951

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

279Calories

17 gProtein

43 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories279 kcal

Protein17 g

Carbohydrates43 g

Fiber23 g

Sugars22 g

Total Fat1.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium14082 mg

Potassium1257 mg

Calcium754 mg

Iron2.9 mg

Magnesium338 mg

Phosphorus308 mg

Zinc4 mg

Copper0.9 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C150 mg

Vitamin A135 mcg

Vitamin E2.4 mg

Vitamin K363 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.9 mg

Folate420 mcg

Choline79 mg

Caffeine0 mg

Water1854 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 12. The excerpt below is the record exactly as published.

Okra Pickles Pack 2 lbs. of scrubbed okra into 4 - 1 pint jars. In each jar insert a few celery leaves, 1 garlic clove, and sprig of dill. Bring 2 2/3 cups water, 1 2/3 cups vinegar and 2 tablespoons salt

Cook this with the app: pantry check, scaling, and the assistant.