| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Condiment | 1 | Servings |
INGREDIENTS
| 2 | lb | Tender okra |
| 1 | qt | White vinegar |
| 6 | tb | Kosher salt |
| 16 | Cloves (small) garlic; peeled | |
| 8 | (small) fresh hot red peppers; such as New Mexican chile or Mirasol | |
| 1 | Bunch fresh dill (about 24 sprigs) | |
| 1/2 | c | Yellow mustard seeds |
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 manufacturer's 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 Glen's MM Recipe Archive, http://www.erols.com/hosey.
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