Guest guest Posted August 12, 2008 Report Share Posted August 12, 2008 Hot Pickled Okra 3 1/2 lbs. small okra pods 3 cups water 3 cups vinegar 1/3 cup canning salt 2 tsps. dill seed 4 garlic cloves 2 small hot red peppers cut in half Carefully trim stems off okra, being careful not to cut the pod; set aside. Combine water, vinegar, salt and dill seed; bring to a boil. Pack okra into hot jars, leaving 1/4-inch head space. Put 1 garlic clove and 1/2 pepper (or more) into each jar. Ladle hot liquid over okra, leaving 1/4-inch headspace. Remove air bubbles. Adjust two piece caps. Process 15 minutes in boiling water canner. Yields about 4 pints. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.