Pickled okra #3

Yield: 1 Servings

Measure Ingredient
4 pounds Small tender okra
¾ cup Plain salt
8 cups Pure vinegar
1 cup Water
10 Cloves garlic
10 Pods red or green hot peppers
Celery seed or mustard seed; optional

Wash okra leaving short stems on pods. Pack in hot, clean jars. Place one pepper pod and one garlic clove in each jar. Heat vinegar, water and salt to boiling (add other seasoning here, if desired). Pour hot vinegar mixture over okra and seal. Let stand 8 weeks before using.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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