Pickled banana peppers with okra - martha ste
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Pickled banana peppers with okra - martha ste
  Peppers    Okra    Pickles    Bananas  
Last updated 6/12/2012 12:50:49 AM. Recipe ID 12290. Report a problem with this recipe.
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      Title: Pickled banana peppers with okra - martha ste
 Categories: Pantry, Soup/stews, Pickles
      Yield: 8 Pints
 
    1/2 lb Okra
      2 lb Sweet banana peppers
           -(about 7)
      1 lb Yellow peppers (about 2
           -large)
      1 lb Red peppers (about 2 large)
      5 c  White vinegar
      8 tb Kosher salt
     16    Cloves garlic, peeled
      1    Bunch dill (about 24 sprigs)
    1/4 c  Yellow mustard seeds
 
  1. Rinse okra and peppers and cut away any bruises or bad spots. Trim
  stem ends of okra but do not remove caps entirely. Remove stems,
  ribs, and seeds from peppers. Cut banana peppers lengthwise into
  quarters; cut red and yellow peppers lengthwise into eighths.
  
  2. Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy
  water and rinse well. Place a wire rack on the bottom of a large pot.
  Place jars uptight on the rack, 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; leave 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 stainless-steel tongs, remove jars from water and set on a
  layer of clean towels.. Evenly divide garlic, pepers, dill sprigs,
  and mustard seeds among jars. Pack jars tightly with okra and
  peppers, leaving 1/4 inch of space beneath the rim. Pour hot liquid
  over okra and peppers, covering them by 1/4 inch and leaving 1/2 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; screw on
  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 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 & 
 




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Recipe ID 12290 (Apr 03, 2005)

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