Pickled Okra
4 pounds small, tender okra
3/4 cup plain salt
8 cups white vinegar
1 cup water
10 cloves garlic
10 pods red or green pepper, (Louisiana Red Hots)
Celery salt or mustard seed (optional)
Wash and sterilize 10 pints jars. Wash okra and leave stems on. Pack
in jar, stems up. Place 1 pepper pod and 1 garlic clove in each hot
jar. Bring vinegar, water and salt to a boil, remove from the fire
immediately. Add 1 teaspoon celery salt or mustard seed if desired.
Pour boiling-hot mixture over okra and seal jar. Let stand 2 months
before using.
Peggy – TN/AL
http://www.nancyskitchen.com
