BCL - Aunt Lillian's Pickled Okra Good Recipes

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Aunt Lillian's Pickled Okra

"My Aunt Lillian's recipe. I beg as many jars as I can every summer time. 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/three cups water
• 1/3 cup salt
• 3 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 earrings

Instructions :

Prep : 40M	Cook : 72M	Ready in : P28D

• Heat vinegar, water, and salt in a saucepan over medium-high warmness; convey to a boil. Remove from warmth.
• Sterilize jars and lids in boiling water for at the least five mins. Pack okra, 1 pepper, and 1 garlic clove tightly into every of the new, sterilized jars; sprinkle mustard seeds over the pinnacle. Pour vinegar aggregate into each jar, leaving half of-inch space on the pinnacle. Wipe the edges of the jars with a moist paper towel to eliminate any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a massive stockpot and fill midway with water. Bring to a boil and decrease jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if vital to deliver 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 procedure for 10 minutes.
• Remove the jars from the stockpot and place onto a fabric-covered or wooden floor, numerous inches apart, until cool. Once cool, press the pinnacle of each lid with a finger, making sure that the seal is tight (lid does no longer pass up or down in any respect). Store in a groovy, dark region, and wait at least four weeks earlier than opening.

Notes :

• Servings based totally on 12 servings each in keeping with every pint jar.

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