Recipe - Pickled Okra 5

2 pound Tender okra
1 qt White vinegar
6 tablespoon Kosher salt
16 Cloves (small) garlic;
peeled
8 (small) fresh hot red
peppers; such as New
Mexican chile or Mirasol
1 Bunch fresh dill (about 24
sprigs)
One half cup Yellow mustard seeds

1. Rinse okra and cut away any bruises or bad spots. Trim stem ends of okra
but do not remove caps entirely.

2. Wash 8 onepint canning jars, lids, and screw bands with hot, soapy
water and rinse well. Place jars upright on a wire rack in the bottom of a
large pot. Fill pot with hot water until jars are submerged by 1 to 2
inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving
jars in water. Sterilize lids according to manufacturer's instructions.

3. Meanwhile, bring the vinegar, 3 C water, and the salt to a boil in a
large pot.

4. Using stainlesssteel tongs, remove jars from water and set on a layer
of clean towels. Evenly divide garlic, peppers, dill sprigs, and mustard
seeds among jars. Pack tightly with okra, alternating direction of caps.
Leave Three fourths inch of space beneath the rim of the jar. Pour hot liquid over
okra, covering it by One fourth inch and leaving One half inch of space beneath the
rim. Slide a clean plastic chopstick or wooden skewer along the inside of
each jar to release any air bubbles. Wipe mouth of jar with a clean, damp
cloth. Place hot lid on jar; turn screw band firmly without forcing.

5. Place a wire rack in the bottom of a large pot and fill partway with hot
water. Using a jar lifter, place the jars on the rack. Add enough hot water
to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars
from water bath; let stand on clean dish towels for 24 hours. Check cool
jars for the slight indentation in the lids that indicates a vacuum seal.
Jars that do not seal properlY or that leak during processing should be
stored in the refrigerator and the pickles consumed within a week. Allow
sealed pickles to mellow in a cool dry place for 6 to 8 weeks before
serving. Store opened jars in the refrigerator. Martha Stewart
Living/October/94 Scanned & edited by Di Pahl & gg Syd.Bigger@salata.com
(Syd Bigger)

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