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Hot Pickled Okra Recipe

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This recipe for Hot Pickled Okra, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary
Added: Tuesday, January 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 lbs. okra
2 qts. water
1 qt. white vinegar
1 c. pickling salt
6 tsp. dill seed
24 lg. garlic cloves
12 red hot peppers
12 green hot peppers

Directions:
Directions:
Sterilize 12 one-pint jars in a container (canner) of boiling water. In another large pot make a brine by boiling water, vinegar and salt. In each sterilized jar put one-half teaspoon dill seed, two garlic cloves and one green, one red pepper. Pack whole okra vertically into jars. Pour brine over the okra and seal. Process by returning jars to canner and boiling for 20 minutes. Okra gets more spicy the longer it sets--at least one month. Serve chilled.

Number Of Servings:
Number Of Servings:
12 jars
Personal Notes:
Personal Notes:
Kosher salt can be substituted for pickling salt in canning. Generally, one cup of pickling salt equals one cup plus four tablespoons of Kosher salt.

 

 

 

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