Old fashioned pickled okra
10 pints small, tender okra (4 pounds)
3/4 cup salt
8 cups pure vinegar
1 cup water
10 pods red or green hot pepper
10 cloves garlic
Dill weed or seed, if desired
Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready for use.
Wash okra with a vegetable brush. Leave short stem. If you prick each pod several times with a needle or fine-pointed knife, pickling solution will enter pod more quickly. This may help prevent floating.
Put pods in hot jars with stems alternating up and down for a better pack. Place one pepper and one clove of garlic in each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt and water to boiling. Pour into each jar, covering okra.
Remove air bubbles, wipe sealing edge and close with new jar lids following manufacturer's directions.
Process in boiling water bath for 10 minutes at a simmering temperature (180 degrees). Immediately remove from water, cool. Store for a month before using to develop flavor.
10 pints small, tender okra (4 pounds)
3/4 cup salt
8 cups pure vinegar
1 cup water
10 pods red or green hot pepper
10 cloves garlic
Dill weed or seed, if desired
Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready for use.
Wash okra with a vegetable brush. Leave short stem. If you prick each pod several times with a needle or fine-pointed knife, pickling solution will enter pod more quickly. This may help prevent floating.
Put pods in hot jars with stems alternating up and down for a better pack. Place one pepper and one clove of garlic in each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt and water to boiling. Pour into each jar, covering okra.
Remove air bubbles, wipe sealing edge and close with new jar lids following manufacturer's directions.
Process in boiling water bath for 10 minutes at a simmering temperature (180 degrees). Immediately remove from water, cool. Store for a month before using to develop flavor.
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