LOCATION: Recipes >> Preserving >> Pickled Okra 05
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Pickled Okra 05
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Hot Pickled Okra
3 1/2 pounds small okra pods
3 cups water
3 cups vinegar
1/3 cup canning salt
2 teaspoons dill seed
4 cloves garlic
2 small hot red peppers, cut in half
Carefully trim stems off okra, being careful not to cut the pod;
set aside.
Combine water, vinegar, salt and dill seed; bring to a boil. Pack
okra into hot jars, leaving 1/4 inch head space. Put 1 garlic
clove and on-half pepper (or more) into each jar. Ladle hot liquid
over okra, leaving 1/4 inch headspace. Remove air bubbles. Adjust
two piece caps. Process 15 minutes in boiling wate r canner.
NOTE: If you like it real hot, increase the number of peppers.
Yield: 4 Pints
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