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Country Kitchen
March 1, 2010 Previous Recipe | Next Recipe
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COLLARDS
PEPPER STEAK SANDWICHES
DEER TENDERLOIN
EASY PEACH COBBLER
TACO SOUP
MY MOTHERíS PECAN PIE
PICKLED OKRA
BACON CORN CHOWDER
A NEW VEGETABLE SOUP
GRILLED FISH WITH CRAB MEAT SAUCE
PICKLED OKRA

Small okra pods, no longer than 3 inches, 1/2-inch stem intact
10 to 12 sterilized pint jars
Dill seed
Hot red peppers
Garlic cloves
2 quarts white vinegar
2 quarts water
1 cup plain salt

Wash fresh raw okra and place vertically in sterile jars. Add to each jar 1 teaspoon dill seed, 1 pod red pepper and 1 to 3 gloves garlic.
Combine vinegar, water and salt in a pot, and bring to a boil. Carefully ladle hot brine into jars. Seal and let stand for 6 weeks.
Note: Young tender green beans may be pickled in the same manner.





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