okra pickles
- Categories
- Can/preserv
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Small okra pods |
| 4 | Cloves garlic |
| 2 smalls | Hot peppers, cut in half |
| 3 cups | Water |
| 3 cups | Vinegar |
| ⅓ cup | Canning salt |
| 2 teaspoons | Dill seed |
Pack okra firmly into hot jars, leaving ¼ inch head space. Put a garlic clove and half a pepper in each jar. Combine water, vinegar, salt and dill seed and bring to a boil. Pour hot liquid over okra, leaving ¼ inch head space. Remove air bubbles. Adjust caps.
Process 15 minutes in boiling water bath. Yield: about 4 pints.
Note: When cutting hot peppers or seeding, use rubber gloves to prevent burning hands.
From: The Ball Blue Book Shared By: Pat Stockett
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