Green, white and red okra! |
Recipe below.
DILLED OKRA
3 lbs young okra (uncut), scrubbed
Celery leaves
Peeled garlic cloves
Large head and stems of fresh dill OR 1 tsp dill seed
1 quart water
1 pint vinegar
¼ C salt
Pack okra into hot pint jars with a few celery leaves, 1
clove garlic, and 1 head dill (or 1 tsp dill seeds) in each. Make brine of
water, vinegar, and salt, and bring to boiling. Pour hot brine over okra in
jars. Seal up at once and process 10 minutes in a boiling water bath. Cool on
racks overnight. Ready to eat in 3-4 weeks.
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