INGREDIENTS

INSTRUCTIONS

Makes 6 pints Preparation time: 30 minutes Cooking time: 25 minutes
This treatment of okra is unlike any other; it changes the texture and
quickens the palate when you bite into the zingy, briny pickle. This is
Southern finger food at its best, second only to boiled peanuts.
Wash the okra and trim the ends of the stems down to, but not including any
of, the pod. Pack the okra tightly in jars, alternating stems up and down,
then divide the garlic, peppers and mustard seeds among the jars. Bring the
water, salt and vinegar to a boil, then pour it over the okra to within 1/2
inch of the rims. Place a lid and ring on each jar, lower jars into the
canning kettle and process for 10 minutes at a full boil. Remove the jars
from the water, set aside to cool and check to be sure each lid has sealed,
refrigerating any that do not. Finish tightening any loose screw bands and
store the pickles for 2 months before eating.
Note: Use 1 or 2 peppers per jar to taste. I use one ripe Thai pepper,
which is very hot, per jar. If you are not sure how much to use, put 1 in
some of the jars and 2 in others; you will then know what to do next year.
~- From John Martin Taylor's "Hoppin' John's Lowcountry Cooking" Posted to
CHILE-HEADS DIGEST V4 #062 by Judy Howle <howle@ebicom.net> on Aug 04, 1997

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”