Canning Recipes

Okra Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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3 pounds small okra pods
12 garlic cloves -- halved lengthwise
6 small fresh hot peppers
6 fresh dillweed sprigs
6 fresh tarragon sprigs
3 cups water
3 cups white vinegar (5% acidity)
1/3 cup pickling salt
3 tablespoons sugar
1 tablespoon crushed red pepper

Pack half of okra tightly into 1-pint hot, sterilized jars. Place 4
garlic pieces, 1 pepper, a sprig of dillweed and a sprig of tarragon in
each jar with okra. Pack remaining okra in jars, leaving 1/4 inch

Combine water and remaining ingredients in a medium saucepan; bring to a
boil. Pour boiling vinegar mixture over okra, leaving 1/4 inch headspace.
Remove air bubbles with nonmetal spatula, sliding it down the side of the
jar between the food and the jar, pressing back gently to allow bubbles to
escape. Wipe jar rims.

Cover at once with metal lids, and screw on bands. Process in
boiling-water bath 10 minutes.

This recipe yields 6 pints.

Comments: When cutting or seeding hot peppers, wear rubber gloves to
prevent hands from being burned. Do not touch your eyes.

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