1 lb okra
2 cups filtered water
1 cup white wine vinegar
1/4 cup kosher salt
4 tsp red pepper flakes
4 whole garlic cloves
4 tsp yellow mustard seeds
4 tsp whole black peppercorns
8 fresh dill sprigs
4 8oz mason jars
Clean the okra thoroughly and trim most of the stems off. Lay on a towel to dry.
In a very large, tall pot, boil the four glass mason jars, four silver rings, and the tongs used to move the pieces for 10 min. Use the tongs to move the jars to a towel and add the spices of red peper flakes through black peppercorns.
Next, bundle together approximately seven pieces of okra and two dill springs per jar. Make sure your hands are clean and press down the okra to ensure a tight fit.
In a small pot over high heat, boil the water, white wine vinegar, and kosher salt. Then pour immediately into each mason jar, leaving at least 1/4" at the top for an air pocket. Use the tongs to dip the mason jar sealing lids into the large pot of boiling water for 30 - 60 seconds, then place on top of each jar, remove a ring from the boiling pot of water and transfer to each jar and screw on tight. Add a towel to the bottom of the boiling water pot, then add the four jars of pickled okra.
Boil for 5 min, then remove and allow to cool on a towel before transferring to a pantry to cure for at least 2 weeks.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/10/project-food-blog-6-georgia-farms.html
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