Ingredients:
Okra
Dill
Garlic
Dried pepper
For brine:
4 cups white vinegar
4 cups water
1 cup canning salt
Procedure
1.sterilize the lids, place lids in a large bowl and pour boiling water over them or wash them in the dishwasher. Place the hot, sterilized jars on the towel on your counter. Placing the hot jars on a towel will help prevent them from getting shocked by a cold counter surface and potentially cracking.
2.While doing step one, prepare the okra and the spices. Rinse the okra and trim the stem ends to 1/4-inch.
3. Put all Pickling spices in the jar( dell, garlic and dried pepper)
4. Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. The top of the okra should come between an inch to 1/2 an inch from the rim of the jar.
5. Pour the hot brine over the jars with okra up to 1/4-inch from the rim of the jars.
6. Wipe the rims with a clean damp towel. Place sterilized lids on jars. Screw on the the lids, firmly, but not too tight.
7. Place packed jars back in the pot with boiling water or the water you used to sterilize. water should still be hot. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water. Bring to a boil and process for 15 minutes
8. Let the jars cool and ready to eat after 24 hours.
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