Yield: 1 Servings
|1 teaspoon||Dill seed|
|1||Red pepper; chopped|
|1||Hot green pepper; chopped|
|2||Cloves garlic; chopped fine|
|1 quart||White distilled vinegar|
Place dill & garlic in 4 pint jars. Pack okra & pepper in next (tightly).
In a pan, bring vinegar, water & salt to a boil. Pour into jars, covering vegetables. Seal at once. May be opened in 3 weeks.
ANNA MAE COOKE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .