Sabtu, 10 Oktober 2015
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| Aunt Lillian's Pickled Okra |
"My Aunt Lillian's recipe. I beg as many jars as I can every summer. Love as a aspect with sparkling vegetables, with a salad, or on a skewer in a bloody mary!"
Ingredients :
- 1 quart white vinegar
- 1 1/three cups water
- 1/3 cup salt
- three kilos small okra, stems trimmed
- 6 entire chile peppers
- 6 cloves garlic, peeled
- 1 tablespoon mustard seed
- 6 (1 pint) sterilized canning jars with lids and earrings
Instructions :
| Prep : 40M | Cook : 72M | Ready in : P28D |
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- Heat vinegar, water, and salt in a saucepan over medium-excessive warmness; carry to a boil. Remove from warmth.
- Sterilize jars and lids in boiling water for at the least five minutes. Pack okra, 1 pepper, and 1 garlic clove tightly into every of the recent, sterilized jars; sprinkle mustard seeds over the top. Pour vinegar combination into every jar, leaving 1/2-inch area on the top. Wipe the edges of the jars with a moist paper towel to dispose of any meals residue. Top with lids and screw on rings.
- Place a rack within the bottom of a big stockpot and fill midway with water. Bring to a boil and decrease jars into the boiling water using a holder. Leave a 2-inch space among the jars. Pour in extra boiling water if necessary to bring the water stage to as a minimum 1 inch above the tops of the jars. Bring the water to a rolling boil, cowl the pot, and method for 10 minutes.
- Remove the jars from the stockpot and vicinity onto a fabric-protected or timber floor, numerous inches aside, till cool. Once cool, press the top of every lid with a finger, ensuring that the seal is tight (lid does no longer flow up or down at all). Store in a cool, darkish vicinity, and wait at the least four weeks earlier than beginning.
Notes :
- Servings based totally on 12 servings each in keeping with each pint jar.
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