Canning Recipes




Pickled Okra
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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3 1/2 pounds small okra pods
3 cups vinegar
1/3 cup pickling salt
2 teaspoons dillseed
4 cloves garlic
2 small hot red peppers -- cut in half

Trim stems off okra, being careful not to cut pods; set aside. Combine 3
cups water, vinegar, salt and dillseed; bring to boil.

Pack okra into hot jars, leaving 1/4-inch head space. Put 1 garlic clove
and 1/2 pepper in each jar. Ladle hot liquid over okra, leaving 1/4-inch
head space. Remove air bubbles with a chopstick or nonmetal spatula.
Adjust lids. Process 15 minutes in boiling water canner.

Remove jars immediately and let sit on counter until cool. Press middle
of each cap; if it does not bounce back, jar is sealed. If it does pop
back, either store jar in refrigerator and eat soon or reprocess with new
cap.

This recipe yields 4 pints.




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