| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Okra |
| 8 |
c |
Vinegar |
| 1 |
c |
Water |
| 1/2 |
c |
Kosher salt |
| 8 |
|
Cloves garlic (peeled) |
| 8 |
|
Dried or fresh chiles (or more) |
INSTRUCTIONS
WASH OKRA, LEAVING TOP CAM AND REMOVING EXCESS STEM. COMBINE VINEGAR,
WATER AND KOSHER SALT. BRING TO A BOIL. DROP OKRA INTO BOILING MIXTURE
(AND CHILES IF YOU'RE USING FRESH CHILES) AND BRING TO A ROLLING BOIL.
PLACE IN HOT, PINT-SIZED STERILIZED JARS. ADD ONE CLOVE OF GARLIC AND , IF
YOUR'RE USING DRIED INSTEAD OF GRESH CHILES, ONE OR MORE DRIED HOT CHILES
(DEPENDING OH HOW HOT YOU WANT THEM) TO EACH JAR. SEAL WHILE HOT. LET
STAND 8 - 10 WEEKS BEFORE SERVING.
HELL OF A LOT CHEAPER THAN BUYING THEM
Date: Thu, 06 Jun 1996 16:11:23 -0400
From: kingman@acc.net (Wes King)
MM-Recipes Digest V3 #157
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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