Re: [CH] Looking for chile-head okra recipes

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Here you go, guys!

SPICY PICKLED OKRA

       3 pounds okra, whole
       6 hot red or green peppers
       6 garlic cloves
       1 quart vinegar, 5% acidity
       1 1/3 cups water
       1/2 cup salt
       1 tbsp mustard seeds

  Wash okra. Trim stems; do not cut into pods. Pack okra into clean, hot
pint jars; add hot pepper and garlic clove to each
  jar.

  Bring remaining ingredients to a boil. Cover okra with hot liquid, filling
to 1/2 inch from top. Adjust jar lids.

  Process 10 minutes in boiling water. (Start to count processing time as
soon as water in canner returns to boiling.)
  Remove jars.

  Set jars upright on a wire rack or folded towel to cool. Place them
several inches apart. Yield: 6 pints.

Judy Howle

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