Hot Pickled Okra

recipe from Canning for a New Generation, pg 154

– 2 lbs okra ($2/lb @ Playa Vista FM)
– 1 tbsp dill seeds
– 2½ tsp red pepper flakes
– 4 cups cider vinegar
– 2 tbsp kosher salt
– 5 dried hot red chiles
– 5 cloves garlic

SIZE. I didn’t think about it when purchasing, but it’s important to find the right size okra for your jars. Many of mine were too short so there was wasted space in the jar.

Bloody, Bloody Marys…that is, if I can stop eating them straight out of the jar.


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