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Non-Cattle Specific Topics
Recipes & Cooking
pickled okra
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<blockquote data-quote="Jogeephus" data-source="post: 676565" data-attributes="member: 4362"><p>Here is an old recipe that I'm sure they will enjoy if they like the flavor of the store bought brands. It tastes exactly like it. If you want to make them hotter or more garlicky just increase these amounts but they are great just as they are. If you decide to make it let me know what you think.</p><p></p><p>4 lbs of okra</p><p>1 garlic clove per jar</p><p>1 hot pepper per jar</p><p>1 teaspoon of dill seed per jar</p><p>1 teaspoon of mustard seed per jar</p><p>2 cups cider vinegar</p><p>1 cup of water </p><p>1/4 cup of salt</p><p></p><p>Sterilize your jars then pack okra in them. Add to each jar: garlic clove, hot pepper(cut in half), dill seed and mustard seed.</p><p></p><p>Bring vinegar, water, and salt to boil. Boil for 5 minutes. Pour boiling mixture into jars leaving about a half inch of headroom.</p><p></p><p>Seal jars and process in boiling bath for 10 minutes.</p><p></p><p>Put on shelf for at least one month.</p><p></p><p></p><p>PS. When I do it I add a little more vinegar and a little more water cause I always run short of the mixture on the last jar. Maybe enough to total a half a cup.</p><p></p><p>edit: This post got me to craving and though I'm 12 days shy of 30 days I had to crack a seal to try one of this year's out. Crisp and wonderful. So I guess the 30 day deal isn't critical but they do get better with age just like people. ;-)</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 676565, member: 4362"] Here is an old recipe that I'm sure they will enjoy if they like the flavor of the store bought brands. It tastes exactly like it. If you want to make them hotter or more garlicky just increase these amounts but they are great just as they are. If you decide to make it let me know what you think. 4 lbs of okra 1 garlic clove per jar 1 hot pepper per jar 1 teaspoon of dill seed per jar 1 teaspoon of mustard seed per jar 2 cups cider vinegar 1 cup of water 1/4 cup of salt Sterilize your jars then pack okra in them. Add to each jar: garlic clove, hot pepper(cut in half), dill seed and mustard seed. Bring vinegar, water, and salt to boil. Boil for 5 minutes. Pour boiling mixture into jars leaving about a half inch of headroom. Seal jars and process in boiling bath for 10 minutes. Put on shelf for at least one month. PS. When I do it I add a little more vinegar and a little more water cause I always run short of the mixture on the last jar. Maybe enough to total a half a cup. edit: This post got me to craving and though I'm 12 days shy of 30 days I had to crack a seal to try one of this year's out. Crisp and wonderful. So I guess the 30 day deal isn't critical but they do get better with age just like people. ;-) [/QUOTE]
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pickled okra
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