Rhonda’s Pickled Okra
From the Kitchen of
This recipe makes five pint jars – wide mouth jars work
Fresh, small okra
10 cloves of garlic
5 red peppers
5 green peppers
5 teaspoons of dill seed (or dill weed gives it more flavor,
fresh would be better but dried will work)
1 cup water
˝ cup plain salt
1 quart white vinegar
˝ teaspoon of dill seed or dill weed in the bottom of each jar.
okra into jars being careful not to bruise.
the rest of dill to each jar (or ˝ teaspoon)
- Put 1
red pepper, 1 green pepper and 2 garlic cloves in each jar (adjust
according to your preferences)
packing your jars mix together the water, salt and vinegar and heat to
rolling boil, then remove from heat.
jar lids in a flat shallow pan and cover with hot water.
pickling mixture over each jar of okra.
lids from hot water with tongs and place on jars.
rings on tightly
Okra will be ready in two weeks,