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Pickled Okra - Momma's Pickled Okra
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Recipe Information
Martha Purdy

Serves/Makes:4 quarts

  • 2 cups (475 ml) white vinegar
  • 4 cups (950 ml) water
  • 1/3 cup (80 ml) salt
  • okra (enough to fill 4 jars)
  • 2 cloves fresh garlic
  • 1 jalapeno pepper cut up (more if you like it hot)
  • 1 tsp (5 ml) dill seed
  • Bring vinegar, water and salt to boil.
  • Fill 4 hot jars with okra and add, 2 cloves of fresh garlic, 1 jalapeno pepper cut up (more if you like it hot) and 1 tsp (5 ml) of dill seed.
  • Fill jars with mixture.
  • Put on canning lids and cook in water bath for 10 minutes at 180 degree's F. (or almost boiling)
  • Remove jars from water and set aside to cool.

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