Pickled okra #2

Yield: 1 Servings

Measure Ingredient
4 pints Okra
1 teaspoon Dill seed
1 Red pepper; chopped
1 Hot green pepper; chopped
2 Cloves garlic; chopped fine
1 quart White distilled vinegar
1 cup Water
½ cup Salt

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, .

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