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| Aunt Lillian's Pickled Okra |
"My Aunt Lillian's recipe. I beg as many jars as I can every summer. Love as a aspect with sparkling greens, with a salad, or on a skewer in a bloody mary!"
Ingredients :
- 1 quart white vinegar
- 1 1/3 cups water
- 1/three cup salt
- three kilos small okra, stems trimmed
- 6 whole chile peppers
- 6 cloves garlic, peeled
- 1 tablespoon mustard seed
- 6 (1 pint) sterilized canning jars with lids and rings
Instructions :
| Prep : 40M | Cook : 72M | Ready in : P28D |
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- Heat vinegar, water, and salt in a saucepan over medium-excessive warmth; deliver to a boil. Remove from warmth.
- Sterilize jars and lids in boiling water for at the least five minutes. Pack okra, 1 pepper, and 1 garlic clove tightly into each of the new, sterilized jars; sprinkle mustard seeds over the pinnacle. Pour vinegar combination into each jar, leaving 1/2-inch space at the pinnacle. Wipe the edges of the jars with a wet paper towel to dispose of any meals residue. Top with lids and screw on earrings.
- Place a rack in the backside of a big stockpot and fill midway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space among the jars. Pour in extra boiling water if important to carry the water degree to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cowl the pot, and manner for 10 mins.
- Remove the jars from the stockpot and region onto a fabric-blanketed or timber surface, several inches aside, till cool. Once cool, press the pinnacle of every lid with a finger, making sure that the seal is tight (lid does no longer flow up or down in any respect). Store in a cool, dark place, and wait as a minimum 4 weeks earlier than opening.
Notes :
- Servings primarily based on 12 servings every in keeping with every pint jar.
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