PICKLED OKRA 1 2 ways

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PICKLED OKRA 1

 

3 pounds of small okra

6 small hot red peppers

Cloves of garlic

1 pint of white vinegar

1/2 teaspoon of dill seed (per jar)

1 quart of water

1/2 cup of salt

 

Pack okra into hot pint jars with pepper, garlic

clove, and dill. Make brine of water, vinegar, and

salt.

Heat until boiling.

Pour over okra.

Seal jars.

 

Makes 6 pints.

 

Pickled Okra

 

This appetizer can be eaten with a salsa or sweet hot

pepper sauce.

 

1 pound of fresh okra ( about 8 to 10 pieces)

2 cloves garlic, peeled

2 cups of distilled white vinegar

1 sprig fresh dill

2 jalapeno peppers

 

Wash and dry the okra. Place the garlic in a

sterilized one quart canning jar.

In a saucepan over high heat, bring the vinegar to

boiling.

Pour the hot vinegar over the okra in the jar.

Put the dill and jalapeno peppers in the jar and let

it cool until it reaches room temperature.

Seal the jar with a clean sterilized lid.

Let the jar set for 4 to 5 weeks in the refrigerator

before opening and eating

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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