For mayonnaise:
Mix all ingredients
Mix and simmer for 10 minutes the vinegar, water, sugar and salt.
Place washed okra in sterilized wide mouth jars with points of okra down.
Add dill weed, whole cloves, garlic and hot pepper. Pour hot vinegar mixture over okra and other ingredients in jar. Seal and let stand at least
a week before serving.
Place 1 garlic clove and 1 pepper in each hot, sterilized jar. Pack firmly with clean young okra from which only part of the stem has been removed. Bring water, salt, and vinegar to a boil; simmer 5 minutes. Pour boiling hot solution over okra. Seal immediately. This will make 7 to 8 pints of pickled okra.
Cut off the crust from bread.
With a rolling pin flatten each slice of bread until very thin.
Spread soften cream cheese on bread slice, place one okra spear in center; roll up bread and cheese around okra.
Roll sandwich in chopped parsley.
Cut in half, or smaller pieces, if desired.
Remove crust from bread. Roll with rolling pin until thin. Coat each slice with cream cheese. Place okra spear in center. Roll up and spread thin layer of cream cheese on the outside, then roll in chopped parsley. You can slice them in small slices or in half.
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.
sh the okra and trim
Wash the okra, rubbing lightly to remove any
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.
Boil 10 pint canning jars for 15 minutes. Leave in hot
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.
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.
n boiling water for at least 5 minutes. Pack okra, 1 pepper
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.
ep the mixture cold.
For each serving, fill an
Pack okra in 9 hot jars filling to 1/2 inch from top.
Place 1 hot pepper, 1 garlic clove, and 1 teaspoon dill into each jar.
Bring the vinegar and remaining 3 ingredients to a boil; pour over the okra filling to 1/2 inch from the top. Remove any air bubbles.
Wipe the jar rims and cover at once with the metal lids and screw-on bands.
Process in a boiling water bath for 10 minutes.
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.
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.