Dilled Okra II |
||||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 pints | ||||||||||||
| INGREDIENTS: | ||
| 5-1/2 pounds 2-inch okra pods | 1 quart white vinegar | 1 cup water |
| 1/4 cup pickling salt | 6 cloves of garlic | 6 small hot peppers |
| 6 teaspoons dill seeds or 6 dill heads | ||
| 1 | Wash and trim the okra. In a medium-sized saucepan, combine the vinegar, water, and salt. Bring to a boil. |
| 2 | Meanwhile, pack the okra into clean, hot pint jars. Into each jar, add 1 garlic clove, 1 hot pepper, and 1 teaspoon dill seeds or 1 dill head. Cover with hot brine, leaving 1/2 inch headspace. Seal. |
| 3 | Process in a boiling-water-bath canner for 10 minutes, according to the instructions. |