Pickled okra - martha stewart living

8 Pints

Ingredients

Quantity Ingredient
2 pounds Tender okra
1 quart White vinegar
6 tablespoons Kosher salt
16 smalls Cloves garlic, peeled
8 smalls Fresh hot red peppers, such as New Mexican chile or Mirasol
1 Bunch fresh dill (about 24 sprigs)
½ cup Yellow mustard seeds

Directions

1. Rinse okra and cut away any bruises or bad spots. Trim stem ends of okra but do not remove caps entirely.

2. Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy water and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer's instructions.

3. Meanwhile, bring the vinegar, 3 C water, and the salt to a boil in a large pot.

4. Using stainless-steel tongs, remove jars from water and set on a layer of clean towels. Evenly divide garlic, peppers, dill sprigs, and mustard seeds among jars. Pack tightly with okra, alternating direction of caps. Leave ¾ inch of space beneath the rim of the jar. Pour hot liquid over okra, covering it by ¼ inch and leaving ½ inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing.

5. Place a wire rack in the bottom of a large pot and fill partway with hot water. Using a jar lifter, place the jars on the rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properlY or that leak during processing should be stored in the refrigerator and the pickles consumed within a week. Allow sealed pickles to mellow in a cool dry place for 6 to 8 weeks before serving. Store opened jars in the refrigerator.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>

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