Tuesday, September 4, 2007

Hot Pickled Okra

3 1/2 pounds small okra pods
3 cups water
3 cup vinegar
1/3 cup canning salt
2 teaspoons dill seed
4 cloves garlic
2 small hot red peppers, cut in half (if you like it real hot, increase number of peppers)

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 on-half 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.
Yield: about 4 pints.

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