Yield: 8 Pints
Measure | Ingredient |
---|---|
7 pounds | Small okra pods |
6 smalls | Hot peppers |
4 teaspoons | Dill seed |
8 \N | Garlic cloves |
⅔ cup | Canning or pickling salt |
6 cups | Water |
6 cups | Vinegar (5 percent) |
\N \N | 1,001 - 6,000 ft: 15 min. |
\N \N | Above 6,000 ft: 20 min. |
Yield: 8 to 9 pints
Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving ½-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving ½-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Dilled Okra in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias