| 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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