we’ve got okra
yes we do
we’ve got okra
how bout’ you?!!!
we’ve had
fried okra
baked okra
okra salad
and today
pickled okra
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| *I subbed dill seed for pickling spice |
Cowboy Dan was my gracious assistant
He pays close attention to detail
so he’s handy to have around
in multiple step projects
because remember
I’m a spaz-o
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| start with clean, HOT 1/2 pint jars |
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| sugar makes any recipe better |
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| aren’t they pretty! |
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| TA-DA! |
Here’s the recipe
(compliments of MIL)
if you want to give it a whirl :
1 pound Okra (3-4 inches) Yield: 6 (1/2-pt) jars….
6 garlic cloves
3 cups cider vinegar…24 fluid oz
1 cup water
1/2 tsp dried hot red pepper flakes
1 1/2 TBS. dill seeds
1 TBS. mustard seeds
1 1/2 Tbs kosher salt
1 TBS sugar
Put jars on a rack in a boiling-water canner or deep 8-10 quart pot
Cover with water and boil 10 mins
Keep jars and lids in hot water until ready to use
Drain jars upside down on a clean kitchen towel 1 min.
Put 1 garlic clove (mashed a little or cut)
Place in bottom of the jar
Tightly pack with okra
Stem ends up
Bring remaining ingredients to a boil in a 2-quart saucepan
Stirring until sugar and salt is dissolved
Divide pickling liquid evenly among jars
Leave 1/4 inch space at top
then run a thin knife between okra and jar (not sure why??)
Wipe off rims of filled jars
Firmly screw on lids
Put sealed jars on rack in canner and add enough water to cover by 2 inches Bring to a boil..covered
Boil 10 minutes
Transfer jars to a towel surface to cool
Jars will seal as they cool
:O) ENJOY