Okra pickles

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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