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Name: Pickled Okra #5
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 lb Tender okra; 1 qt White vinegar; 8 (small) fresh hot red; 1/2 c Yellow mustard seeds; 1 Bunch fresh dill (about 24; 6 tb Kosher salt; 16 Cloves (small) garlic;

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INGREDIENTS

2 lb Tender okra
1 qt White vinegar
8 (small) fresh hot red
1/2 c Yellow mustard seeds
1 Bunch fresh dill (about 24
6 tb Kosher salt
16 Cloves (small) garlic;

Servings

INSTRUCTIONS

1. Rinse okra and cut away any bruises or bad spots. Trim stem ends of okra but do not remove caps entirely. 2. Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy water and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturers instructions. 3. Meanwhile, bring the vinegar, 3 C water, and the salt to a boil in a large pot. 4. Using stainless-steel tongs, remove jars from water and set on a layer of clean towels. Evenly divide garlic, peppers, dill sprigs, and mustard seeds among jars. Pack tightly with okra, alternating direction of caps. Leave 3/4 inch of space beneath the rim of the jar. Pour hot liquid over okra, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing. 5. Place a wire rack in the bottom of a large pot and fill partway with hot water. Using a jar lifter, place the jars on the rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properlY or that leak during processing should be stored in the refrigerator and the pickles consumed within a week. Allow sealed pickles to mellow in a cool dry place for 6 to 8 weeks before serving. Store opened jars in the refrigerator. Martha Stewart Living/October/94 Scanned & edited by Di Pahl & Syd.Bigger@salata.com (Syd Bigger) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Pickled Okra #5

2 lb Tender okra
1 qt White vinegar
8 (small) fresh hot red
1/2 c Yellow mustard seeds
1 Bunch fresh dill (about 24
6 tb Kosher salt
16 Cloves (small) garlic;

1. Rinse okra and cut away any bruises or bad spots. Trim stem ends of okra  but do not remove caps entirely.    2. Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy  water and rinse well. Place jars upright on a wire rack in the bottom of a  large pot. Fill pot with hot water until jars are submerged by 1 to 2  inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving  jars in water. Sterilize lids according to manufacturers instructions.    3. Meanwhile, bring the vinegar, 3 C water, and the salt to a boil in a  large pot.    4. Using stainless-steel tongs, remove jars from water and set on a layer  of clean towels. Evenly divide garlic, peppers, dill sprigs, and mustard  seeds among jars. Pack tightly with okra, alternating direction of caps.  Leave 3/4 inch of space beneath the rim of the jar. Pour hot liquid over  okra, covering it by 1/4 inch and leaving 1/2 inch of space beneath the  rim. Slide a clean plastic chopstick or wooden skewer along the inside of  each jar to release any air bubbles. Wipe mouth of jar with a clean, damp  cloth. Place hot lid on jar; turn screw band firmly without forcing.    5. Place a wire rack in the bottom of a large pot and fill partway with hot  water. Using a jar lifter, place the jars on the rack. Add enough hot water  to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars  from water bath; let stand on clean dish towels for 24 hours. Check cool  jars for the slight indentation in the lids that indicates a vacuum seal.  Jars that do not seal properlY or that leak during processing should be  stored in the refrigerator and the pickles consumed within a week. Allow  sealed pickles to mellow in a cool dry place for 6 to 8 weeks before  serving. Store opened jars in the refrigerator. Martha Stewart  Living/October/94 Scanned & edited by Di Pahl & <gg> Syd.Bigger@salata.com  (Syd Bigger)    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (1963g)
Recipe Makes: 1 Servings

Calories: 397
Calories from Fat: 124 (31%)

Amt Per Serving		% DV

	Total Fat 13.8g	18 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 20950.8mg		722 %
Potassium 350.8mg		9 %
Total Carbohydrate 17.2g		5 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 10.1g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 397

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