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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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From 'Tried & True Grit'. I have not made it as written, but made a smaller batch that could be stored in the fridge - simmering ONE pound of okra pods in a brine of 1/2 c vinegar, 1 c water, 1 T salt, 1 t red pepper flakes, 1 clove garlic, & 1/2 t dill seed. Fresh dill would've been good if I had it. Use the smallest okra pods you can find; otherwise they can be stringy. Ingredients:
3 1/2 lbs okra pods |
2 cups white vinegar |
1 quart water |
1/3 cup kosher salt |
3 small hot peppers (optional) |
3 garlic cloves (optional) |
2 teaspoons dill seeds |
Directions:
1. Pack okra firmly into hot sterilized jars.
2. Put a garlic bud in each jar.
3. Combine remaining ingredients and bring to a boil.
4. Pour brine into jars.
5. Seal and process 10 minutes at 180-200 degrees F.
6. Let ripen several weeks before opening.
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