BCL - Aunt Lillian's Pickled Okra So Tasty

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Aunt Lillian's Pickled Okra

"My Aunt Lillian's recipe. I beg as many jars as I can each summer season. Love as a aspect with clean veggies, with a salad, or on a skewer in a bloody mary!"

Ingredients :

• 1 quart white vinegar
• 1 1/three cups water
• 1/three cup salt
• 3 pounds small okra, stems trimmed
• 6 entire chile peppers
• 6 cloves garlic, peeled
• 1 tablespoon mustard seed
• 6 (1 pint) sterilized canning jars with lids and jewelry

Instructions :

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

• Heat vinegar, water, and salt in a saucepan over medium-excessive warmth; carry to a boil. Remove from heat.
• Sterilize jars and lids in boiling water for at the least 5 minutes. Pack okra, 1 pepper, and 1 garlic clove tightly into every of the recent, sterilized jars; sprinkle mustard seeds over the pinnacle. Pour vinegar combination into every jar, leaving 1/2-inch area at the top. Wipe the rims of the jars with a wet paper towel to take away any food residue. Top with lids and screw on earrings.
• Place a rack within 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 greater boiling water if vital to convey the water degree to at the least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and manner for 10 minutes.
• Remove the jars from the stockpot and place onto a fabric-blanketed or wood surface, several inches apart, till cool. Once cool, press the pinnacle of each lid with a finger, making sure that the seal is tight (lid does not move up or down in any respect). Store in a cool, dark location, and wait at the least four weeks before starting.

Notes :

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

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