Sunday, July 25, 2010

Pickled Okra

Ingredient list:
hot peppers
white vinegar
non-iodized salt

Prepare okra by trimming the stems.  Don't cut past the seeds..or your okra may get slimy...Also, the stem tip makes it easier to get ahold of the the delicious crispy snack. 

Dip your jars in boiling water to sterilize them.   Into each jar drop 3 peeled garlic cloves and a whole hot pepper of choice.   Pack the hot jars with the trimmed okra.

Boil the canning jar lids.

1 qt Vinegar
1 qt Water
1/3 cup non iodized salt

Boil the above 3 ingredients together.  With a funnel,ladle the boiling brine into the packed jars.  Clean the jar rim making sure there is nothing to prevent the jar from sealing.  Place the lid on the jars and tighten the lid rings.  I invert the jars to make sure the heat from the boiling brine aides in sealing the jars.  Once the jars have cooled they should be sealed.  Store for at least 2-3 weeks before testing....This recipe is getting rave reviews! 

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