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Pickled Okra #2
Submitted by Keldon C. See all of Keldon C.'s recipes. | May 1st, 2022

Ingredients are for 8 Jars.
Scale It
Quantity Unit Ingredient
2 pounds
1 quart
3 cups
6 tablespoons
16 cloves
8 small
1 bunch
1/2 cup
Wash okra and cut away any bad spots. Trim stem ends of okra but do not remove caps entirely.

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 the jars in water. Sterilize lids in the same pot.

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

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 the okra.

Pour hot vinegar liquid over okra in the jars, leaving 1/2 inch of space beneath the rim.

Slide a clean wooden skewer along the inside of each jar to release any air bubbles.

Wipe mouth of jars with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing.

Place a wire rack in the bottom of a large pot and fill partway with hot water. 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 the hot 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. You will hear a 'pop' as they are sealing.

Jars that don't seal properly, or leak during processing should be stored in the refrigerator and the pickled okra consumed within a week.

Allow sealed pickles to steep in a cool dry place for 6 weeks before serving.

After opening, store jars in the refrigerator as you would for any pickle.

Submitted by Keldon C. See all my recipes. | May 1st, 2022

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