Yield: 1 Servings
|3½ pounds||Small okra|
|1 pint||White vinegar|
|⅓ cup||Salt (up to)|
|5 smalls||Hot chiles (up to)|
|10 \N||Cloves garlic; peeled|
|2 teaspoons||Dill seed|
Date: Tue, 12 Mar 1996 11:53:47 -0500 From: leggert@... (Eggert, Len) Last week Bill Flavin "discovered" dilly beans and requested a recipe.
Herewith is a good one, along with an outstanding recipe provided by my wife for dilly okra. We slice a fresh hab in half lengthwise and add it to each pint jar of pickles in each of these recipes.
Wash okra under cold water and drain. Pack in sterilized jars with one (or more) chiles and two (or more) cloves garlic in each jar. Divide dill seed between jars. Combine vinegar, water, and salt in a saucepan and bring to a boil. Pour into jars, leaving about ¼-inch headspace. Seal with lids/ rings and process in boiling water bath for 10 minutes. Let ripen at least 2 weeks and preferably a month. (4-5 pints) CHILE-HEADS DIGEST V2 #266
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .