| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 6 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Small okra pods |
| 4 | Cloves garlic | |
| 2 | sm | Hot peppers, cut in half |
| 3 | c | Water |
| 3 | c | Vinegar |
| 1/3 | c | Canning salt |
| 2 | ts | Dill seed |
INSTRUCTIONS
Pack okra firmly into hot jars, leaving 1/4 inch head space. Put a garlic clove and half a pepper in each jar. Combine water, vinegar, salt and dill seed and bring to a boil. Pour hot liquid over okra, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints. Note: When cutting hot peppers or seeding, use rubber gloves to prevent burning hands. From: The Ball Blue Book Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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