ill seed.
Pack washed okra into jars to within 1
Scrub tiny okra pods with vegetable brush.
To prevent floating of product, place about a quart of okra in a perforated blanching basket.
Lower okra into 3 or 4 quarts boiling water.
Boil for 1 to 2 minutes.
Chill in cold water.
Place pods upright into pint or half-pint standard canning jars alternating big and little ends. To each pint, add 1 teaspoon dill seed or a small sprig of dill, 2 cloves garlic, and a tiny pod of hot pepper.
Pack okra tightly in jars.
Add to packed okra garlic button, hot pepper and dill seed.
Heat to boiling the water, vinegar and canning salt.
Pour over okra.
Seal.
Let stand 4 weeks.
Wash okra and pack into sterile canning jars.
To each jar, add the dill seed, jalapeno peppers, garlic and pepper juice in the amount listed.
Bring the water, vinegar and dissolved salt to a boil and pour over the okra in the jars.
Seal and let stand at least 6 weeks.
Wash the okra and trim the stem to
Mix okra, salt and apple cider vinegar.
Put in a container and cover with water.
Bring to a boil and cook 5 minutes, or until okra changes color.
Put in jars and seal up.
When you open, rinse off, let drain, cover in meal and fry.
You can also add to vegetable soup.
Wash the okra, rubbing lightly to remove any
Trim stems off okra leaving caps on. Place dill seeds, pepper, and garlic in bottom of 1 qt. canning jar. Place pods of okra in jar. Bring vinegar, water, and salt to a hard boil; pour over okra. Seal jar while hot. Store at least 2 months before using.
Put into a large kettle and bring to boil.
Fill jars with okra, as desired.
Hot peppers may be added also as taste desires. Pour boiling liquid over okra.
Fill jars to neck and seal.
Sterilize jars and pack okra in tightly.
Put 1 clove of garlic and 1/4 teaspoon crushed red pepper to a jar.
Put water, vinegar, salt and dill seed in pan.
Bring to a boil for 3 minutes, then pour over okra in jars.
Place jars in hot water and let sit until the tops seal.
Wash the okra, trim off their ends.
Pack them tightly and vertically into hot, sterilized half-pint canning jars.
(Pack the okra snugly to prevent them from floating and possibly spoiling the seal.)
Add a pinch of red pepper flakes and a garlic clove to each jar.
Pack okra firmly into hot jars leaving 1/4-inch headspace. Put a garlic bud and 1/2 a pepper in each jar. Combine water, vinegar, salt and dill seed and bring to boil. Pour hot liquid over okra leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints.
Pack okra in pint jars.
Bring vinegar, water and salt to a boil and simmer 5 minutes.
Pour over okra in jars and seal right away.
Should be ready to eat in about 3 to 4 weeks.
Boil 10 pint canning jars for 15 minutes. Leave
t least 5 minutes. Pack okra, 1 pepper, and 1 garlic
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Wash okra well. Drain and set aside. Place 1 clove
garlic and 1 hot pepper into each of 7 hot
sterilized pint jars. Pack jars firmly with okra,
leaving 1/2 inch head space; add 1 teaspoon dill
seed to each. Combine vinegar, water, and salt in a
large saucepan; bring to a boil and pour over okra.
Screw metal bands on tightly. Process 10 minutes in
a boiling water bath. Let pickles stand at least 5
weeks before opening. This is really hot. You may
want to cut the amount of spices used.
Mix ingredients together and bring to a boil and pour over okra in pint jars.
Seal with two piece lids while mixture is hot. Makes 24 pints.
Mix together the canning salt, water and vinegar.
Fill jars to 1/4-inch from top.
Process 10 minutes in water bath.
If a spicier taste is wanted, add 1 to 2 hot peppers to each pint.
Put okra in dishpan.
Pour salt and vinegar on top.
Add enough water to cover the okra.
Bring to a boil for 3 minutes.
Dip out okra with drain spoon to add to jars.
When jar is full, dip out liquid to cover okra.
Before frying okra, I always rinse okra with water to get some of the vinegar taste off.
Canning this way helps keep the okra firm.