Pickled okra ing

Pickled okra ing
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Pickled okra ing ingredients

  • 2 lb Tender okra
  • 1 qt White vinegar
  • 6 T Kosher salt
  • 16 small Clove garlic, peeled
  • 8 small Fresh hot red peppers, such
  • -as New Mexican chile or
  • -Mirasol
  • 1 Bunch fresh dill (about 24
  • -sprigs)
  • 1⁄2 c Yellow mustard seed

Cooking Pickled okra ing

1. Rinse okra and cut away any bruises or bad spots.
2. Trim stem ends of okra but do not remove caps entirely.
3. Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy water and rinse well.
4. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil.
5. Boil for 15 minutes.
6. Turn off heat, leaving jars in water.
7. Sterilizei lids according to manufacturer"s instructions.
8. Meanwhile, bring the vinegar, 3 c water, and the salt to a boil in a large pot. Using stainless-steel tongs, remove jars from water and set on a layer of clean towels.
9. Evenly divide garlic, peppers, dill sprigs, and mustard seeds among jars.
10. Pack tightly with okra, alternating direction of caps.
11. Leave ¾ inch of space beneath the rim of the jar. Pour hot liquid over okra, covering it by ¼ inch and leaving ½ inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles.
12. Wipe mouth of jar with a clean, damp cloth.
13. Place hot lid on jar; turn screw band firmly without forcing.
14. Place a wire rack in the bottom of a large pot and fill partway with hot water.
15. Using a jar lifter, place the jars on the rack.
16. Add enough hot water to cover by 2 inches, and bring to a boil.
17. Boil for 10 minutes.
18. Remove jars from water bath; let stand on clean dish towels for 24 hours.
19. Check cool jars for the slight indentation in the lids that indicates a vacuum seal.
20. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and the pickles consumed within a week.
21. Allow sealed pickles to mellow in a cool dry place for 6 to 8 weeks before serving.
22. Store opened jars in the refrigerator.

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