Cookbook

Pickled Okra :rectnt

Pickled Okra (T&T by G'ma)

This recipe came from a son-in-law's mother and it probably came from HER mother who lives in Arkansas – who was 96 at the time of this posting (2010). - G'ma
Makes about 4 pints.
Ingredients:

1/2 onion, sliced crosswise into 4 pieces
4 cloves garlic
2 teaspoons mustard seed
2 - 4 small pods hot red peppers
3 pounds small okra, washed
The above amounts are approximate (see Instructions)
Brine:
1 quart WHITE vinegar
1 cup water
1/2 cup canning salt
1 teaspoon turmeric
1/2 teaspoon ground cloves

Instructions:

Sterilize 4 pint jars.
Into each jar, place:
1 clove garlic
1 onion slice
1/2 teaspoon mustard seed
1/2 to 1 pod small hot red pepper
Pack tightly with prepared okra.
To make brine:
Bring vinegar, water, salt, turmeric and cloves to a boil; stir until salt is dissolved.
Immediately, pour brine over okra in jars, leaving 1/4-inch head room.
Place lids and rings in place; allow to cool.*
Check seals.
LET JARS SIT SIX WEEKS BEFORE OPENING!


*Although G'ma has done it this way in the past, she noted that occasionally jars did not seal and suggested that using the hot water bath method of canning the pickles would probably be safer. (See canning instructions available from Ball, in some cookbooks etc.; suggested processing time for this recipe - 10 minutes in boiling water).
Recipe from Alice B./G'ma; as posted by LuAnn for KRT.

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