Pickled okra #4
5 Servings
| Quantity | Ingredient | |
|---|---|---|
| Okra (enough to fill 5 pint-sized jars) | ||
| 3 | cups | Water |
| 2 | cups | White vinegar |
| ¼ | cup | Salt |
| Clove garlic | ||
| Dill weed | ||
| Hot peppers | ||
Wash and pack okra in sterile jars. Add garlic clove, 1 head of dill and 1 hot pepper to each jar. Bring water, vinegar and salt to a boil. Pour over okra. Seal. Let stand 2 weeks before serving. Yield: 5 pints.
LINDA BURROW VAN HOOK
(MRS. FRED F.)
LET STAND 2 WEEKS
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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