PICKLED OKRA
3 1/2 Pounds okra, stems removed without damaging pods
3 Cups Water
3 Cups White vinegar
1/3 Cup Pickling (canning) salt
3 tsp Dill seed
4 Cloves garlic
2 Small red peppers, stemmed and halved lengthwise
Combine water, vinegar, salt, and dill in large stainless pot
Stirring to dissolve salt, bring to boiling over medium high heat.
Meanwhile:
Pack okra into 4 pint sized jars
Add 1 clove garlic and 1/2 pepper to each jar, leaving 1/2" (2cm) head space
Add hot liquid to jar, maintaining the 1/2" head space
Remove trapped air bubbles (adding more liquid if needed)
Wipe rim and install lids
Cover completely with boiling water in a water bath canner
Process for 15 minutes
Be patient: most pickles taste best after a few weeks steeping!
ENJOY
|