| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Small okra |
| 1 |
pt |
White vinegar |
| 1 |
qt |
Water |
| 1/3 |
c |
Salt (up to) |
| 5 |
sm |
Hot chiles (up to) |
| 10 |
|
Cloves garlic; peeled |
| 2 |
ts |
Dill seed |
INSTRUCTIONS
Date: Tue, 12 Mar 1996 11:53:47 -0500
From: leggert@sysplan.com (Eggert, Len)
Last week Bill Flavin "discovered" dilly beans and requested a recipe.
Herewith is a good one, along with an outstanding recipe provided by my
wife for dilly okra. We slice a fresh hab in half lengthwise and add it to
each pint jar of pickles in each of these recipes.
Wash okra under cold water and drain. Pack in sterilized jars with one (or
more) chiles and two (or more) cloves garlic in each jar. Divide dill seed
between jars. Combine vinegar, water, and salt in a saucepan and bring to
a boil. Pour into jars, leaving about 1/4-inch headspace. Seal with lids/
rings and process in boiling water bath for 10 minutes. Let ripen at least
2 weeks and preferably a month. (4-5 pints)
CHILE-HEADS DIGEST V2 #266
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Don’t miss life’s best. Find God.”