Pickled Okra - Martha Stewart Living
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Pickled Okra - Martha Stewart Living
  Okra    Pickles  
Last updated 6/12/2012 1:17:54 AM. Recipe ID 48501. Report a problem with this recipe.
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      Title: Pickled okra - martha stewart living
 Categories: Pantry, Soup/stews, Pickles
      Yield: 8 Pints
 
      2 lb Tender okra
      1 qt White vinegar
      6 tb Kosher salt
     16 sm Cloves garlic, peeled
      8 sm Fresh hot red peppers, such
           -as New Mexican chile or
           -Mirasol
      1    Bunch fresh dill (about 24
           -sprigs)
    1/2 c  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 one-pint 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 stainless-steel 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 3/4 inch of space beneath the rim of the
  jar. Pour hot liquid over okra, covering it 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; 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 & 
 




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Recipe ID 48501 (Apr 03, 2005)

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