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2 lb. small okra pods 4 small dried chiles, split in 1/2 2 tsp. mustard seeds 12 sprigs fresh dill 4 cloves garlic (whole) 1 tsp. whole peppercorns 1/4 c. kosher salt 2 c. rice wine vinegar 2 c. bottled water Special Equipment: 4 pt. sized canning jars and lids, sterilized Wash the okra; trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs dill, 1 clove garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down. In a medium nonmetal saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |