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Pickled Okra Recipe

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This recipe for Pickled Okra, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, October 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. small (3 inches), whole, unblemished okra
16 large cloves garlic
1 large onion, sliced
16 fresh hot red peppers (or the bottled kind)
1 jar celery seed
1 jar dill weed
1 bunch fennel, tops only, sliced
1 quart vinegar
1/2 cup kosher salt

Directions:
Directions:
Leave the okra whole, although trim the stem to a minimum. Wash the okra well. Jam them (alternating tip and stem ends) into sterilized canning jars with a couple of cloves of garlic, a few slices of onion, a couple of hot peppers, 1/2 tsp. celery seed, 1/2 tsp. dill weed, and a stick of fennel. Boil a quart of vinegar thinned with a cup of water, and stir in the kosher salt until dissolved. Pour the hot vinegar mixture into the jars to cover the okra. Seal the jars with new lids and store in a pantry. The okra will be ready to eat after about two months, and will keep a long time unopened.

Number Of Servings:
Number Of Servings:
Makes 8-10 pints.
Personal Notes:
Personal Notes:
Garnish for Bloody Mary's.

 

 

 

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