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Pickled Okra - Okry-Dokey
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Recipe Information
Martha Purdy

Serves/Makes:5 pints

  • 2 lbs (.9 kg). tender fresh okra
  • 5 pods red hot peppers
  • 5 cloves garlic
  • 6 tbsp (90 ml) pickling salt
  • 1 tbsp (15 ml) celery seed or mustard seed
  • 3 cups (700 ml) vinegar
  • 1 cup (225 ml) water
  • Pack okra into 5 hot, sterilized pint jars.
  • Add 1 hot pepper and 1 clove garlic to each jar.
  • In a medium-size saucepan, bring remaining ingredients to a boil.
  • Pour over packed okra leaving 1/2-inch head space.
  • Seal jars and process in boiling water bath 10 minutes.
  • To develop flavor, let set 3 to 4 weeks before serving.
  • Makes 5 pints.

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