2 pounds small fresh okrapods5 small fresh hot peppers5 garlic cloves, peeled4 cups white vinegar (5% acidity)1/4 cup plus 2 tablespoons coarse salt1 tablespoon mustard seeds
Rinse okra; drain well, and pat dry. Packokra tightly into hot sterilized jars, filling to 1/2-inch fromtop. Place 1 hot pepper and 1 clove of garlic in each jar.
Combine vinegar, salt and mustard seedsin a medium saucepan; bring to a boil, stirring until salt dissolves.Cover okra, pepper and garlic with boiling vinegar mixture, fillingto 1/2-inch from top. Remove air bubbles, and wipe jar rims.Cover at once with metal lids, and screw onbands.
Process in boiling-water bath 10 minutes.
Makes 5 pints.
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