| 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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