Canning Recipes

Bill Neal's Pickled Okra
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 1/2 pounds young okra pods
6 cloves garlic
6 large fresh dill sprigs
(or 6 tspns dill seeds)
12 whole small red pepper pods -- preferably cayenne
3 teaspoons whole mustard seeds
48 black peppercorns
5 1/3 cups distilled white vinegar
3 3/4 cups water
3 tablespoons sea salt, kosher salt or pickling salt

Sterilize 6 pint canning jars and new canning lids in boiling water.
Remove from hot water and let them air-dry. (Don't touch the insides of
the jars after you have sterilized them.)

Wash the okra under cold running water, rubbing it gently to remove the
fuzz. Trim off most of the stems but leave the tops of the pods intact.
Using clean tongs, pack the okra pods into the jars, first stem down, then
stem up, so that they mesh with one another. Add 1 clove garlic, 1 sprig
of dill (or teaspoon of dill seeds), 2 pepper pods, 1/2 teaspoon mustard
seed and 8 peppercorns to each jar.

Combine vinegar, water and salt in a stainless pan and bring to a boil
over high heat. Divide the pickling brine among the jars, leaving a full
1/2-inch of headroom at the top of each jar. Discard any leftover
vinegar-water solution. Don't overfill the jars.

Seal the jars with the lids and rings and process them, completely
covered, in a boiling water bath for 5 minutes. Remove with tongs and set
the jars, not touching, on folded kitchen towels. Cool completely.

Store for 6 to 8 weeks to allow the pickles to mature before using them.
Store any jars that do not seal in the refrigerator and use within 2

This recipe yields 6 pints.

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