Title: Pickled Dilled Okra
Categories: Vegetable
Yield: 8 Servings

7	lb	Small okra pods
6	sm	Hot peppers
4	ts	Dill seed
8		Garlic cloves
2/3	c	Canning or pickling salt
6	c	Water
6	c	Vinegar (5 percent)

Yield: 8 to 9 pints

Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Dilled Okra in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min.

˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜ ˜ * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

Posted to MM-Recipes Digest V4 #10

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