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Friday, September 9

Pickled okra

Okra, 3 ½ to 4 inches long, stems trimmed, rinsed
1 pound
6 cloves
Red pepper, whole, dried
Vinegar, white
1 cup
2 cups
Salt, red sea
2 tablespoons
  1. Sterilize three pint jars and lids. 
  2. Tightly pack the jars with okra, stem end up. 
  3. Add one dried chile, two garlic cloves, and three stems of dill to each jar. 
  4. Boil the water, vinegar, and salt, and divide into each of the jars. 
  5. Wipe off the rims of the jars with a damp towel, and then firmly screw on the lids. 
  6. Place the jars on a rack in a large pot, add enough hot water to cover by 2 inches. 
  7. Bring to a boil, cover, and continue boiling for 10 minutes; the jars will seal with a ping sound. 
  8. Let stand for at least 1 day.

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