Ingredients
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2 to 3 lb. okra
4 c. white vinegar
1 c. water
1/2 c. salt (scant)
1/2 head dill
1 button garlic
1 red pepper
1/4 tsp. alum (scant)
Preparation
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Bring vinegar to boil with water and salt.
Leave 1/4-inch stem on okra.
Pack in jars with dill, garlic, red pepper and alum.
Add hot vinegar mixture.
Leave 2 weeks before serving.
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