"Okrey in a Jar"
PICKLED OKRA
3 cups water
3 cups white vinegar
½ cup pickling or canning
salt (very important, see tip)
2 tsp dill seeds (optional)
3 ½ lbs. small whole okra
pods, (may trim ½ of large portion of
stem, but
don’t cut into pod)
4 cloves minced garlic
One pod hot pepper for each
jar (red is prettier)
Prepare hot water bath canner
per canner instructions, wash jars and place in simmering bath water until
ready to pack. Place lids in small
saucepan, cover with water and bring to a boil.
Reduce heat and keep hot until ready for use.
In a large stainless steel
saucepan, combine water, vinegar, salt and dill seed. Bring to a boil, stirring to dissolve
salt. Reduce heat to low and keep hot
until ready to use.
Place one garlic clove or
about 1 teaspoon minced garlic in bottom of each pint jar. Pack okra and pepper vertically. Ladle hot pickling liquid into jar to cover
okra, leaving ½ inch headspace. Wipe
rim. Place lids on jars. Screw band down until fingertip-tight.
Return jars to canner,
ensuring they are completely covered with water. Bring to a boil and process 15 minutes. Remove canner lid. Wait 5 minutes. Remove jars, cool.
The next day, insure the lids
are sealed, remove bands and wash jars in hot, sudsy water. Store in cool, dark place.
Tip:
Table salt contains an
anti-caking agent that will cause your pickles to appear cloudy. It is not harmful, but you will it will make
you look like an amateur! Crystal clear
liquid in pickles makes them much more attractive and appetizing.
From Mrs. Pam's Kitchen to yours this year,
May the Lord bless your garden!
