This Month's Texana Recipe Pickled Okra
Best thing next to pickled cucumbers.
3 1/2 pounds small okra
1/3 cup canning salt
2 teaspoons dill seed
3 cups water
3 cups vinegar
4 cloves garlic
2 small hot red peppers, cut in half
Trim stems of okra, set aside.
Combine salt, dill seed, water and vinegar in a large sauce pan. Bring to a boil.
Pack okra into hot jars, leaving 1/4 inch head space.
Put 1 clove garlic and one half pepper in each jar.
Ladle hot liquid over okra leaving 1/4 inch head space.
Remove air bubbles.
Put 2 piece lid on jar.
Process in a boiling water bath for 15 minutes.
Yields about 4 pints
Recipe from the kitchen of Bethany Music.