Saturday, August 2, 2008

Pickled Okra

When I lived in the South these were one of my favorite things to do when I had a bumper crop of okra. You want to use small pods that will fit into a pint jar. These are tender and stay crispy. These are the easiest pickles to make and a great summer delicacy to eat when the warm weather is long gone. Some people like to add red pepper flakes or hot peppers to spice them up a little. I like the dill flavor without the spice. This amount makes 4 pints. Increase if you have alot of okra to deal with.

2 lbs okra (3" pods)
12 celery leaves
4 sprigs of dill weed
4 garlic cloves
2 cups water
2 cups white vinegar
2 Tablespoons salt

Cut off the okra stems and pack pods into sterilized jars (Sterilize jars by boiling in a water bath for 5 minutes) Add 3 celery leaves, 1 dill sprig, and 1 peeled garlic clove to each jar. Bring water, vinegar and salt to a boil and pour over okra in the jars to cover. Seal. Let stand at least 1 month before using. They go fast so make plenty!

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