Difference between revisions of "Pickled Okra"
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* 2 tablespoons [[salt]] (optional) | * 2 tablespoons [[salt]] (optional) | ||
| − | == | + | == Procedures == |
# Wash the [[okra]] and pick it over, removing any pods that are hard and woody and any with soft spots.Pack the [[okra]] into hot sterilized pint canning jars, stem ends down. | # Wash the [[okra]] and pick it over, removing any pods that are hard and woody and any with soft spots.Pack the [[okra]] into hot sterilized pint canning jars, stem ends down. | ||
# Place the remaining ingredients into a nonreactive saucepan and bring them to a boil over medium heat. | # Place the remaining ingredients into a nonreactive saucepan and bring them to a boil over medium heat. | ||
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[[Category:Habanero chile Recipes]] | [[Category:Habanero chile Recipes]] | ||
| − | [[Category:Okra | + | [[Category:Okra Recipes]] |
[[Category:Pickling spice Recipes]] | [[Category:Pickling spice Recipes]] | ||
| − | [[Category:Tunisian Vegetarian]] | + | [[Category:Tunisian cuisine]] |
| − | [[Category:Tunisian | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Tunisian cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:White vinegar Recipes]] | [[Category:White vinegar Recipes]] | ||
[[Category:Pickle Recipes]] | [[Category:Pickle Recipes]] | ||
Latest revision as of 20:00, 13 July 2012
Description
Makes about 2 pints.
Ingredients
- 1 pound tender young okra
- ½ small habanero or other hot chile, sliced thin, or to taste
- 1 small onion, sliced thin
- 2 cloves garlic, sliced thin
- 1 cup water
- 3 cups distilled white vinegar
- 1 tablespoon pickling spice
- 2 tablespoons salt (optional)
Procedures
- Wash the okra and pick it over, removing any pods that are hard and woody and any with soft spots.Pack the okra into hot sterilized pint canning jars, stem ends down.
- Place the remaining ingredients into a nonreactive saucepan and bring them to a boil over medium heat.
- Remove from the heat and slowly pout over the okra in the jars.
- Seal the jars according to proper canning procedures, and store them in a cool dark place for 4 weeks, then serve as a condiment.
