| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables, Canning | 8 | Pints | |
INGREDIENTS
| 7 | lb | Small okra pods |
| 6 | sm | Hot peppers |
| 4 | ts | Dill seed |
| 8 | Garlic cloves | |
| 2/3 | c | Canning or pickling salt |
| 6 | c | Water |
| 6 | c | Vinegar (5 percent) |
| 1,001 – 6,000 ft: 15 min. | ||
| Above 6,000 ft: 20 min. |
INSTRUCTIONS
Yield: 8 to 9 pints Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Dilled Okra in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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