*  Exported from  MasterCook  Buster  *
 
                                Pickled Okra
 
 Recipe By     : Jane Adams Finn, Wash Post, 8/26/98
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mc_List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Okra
    4      cloves        Garlic -- To 8
    1      teaspoon      Hot Red Pepper Flakes
    4      teaspoons     Dill Seed
    4      cups          White Vinegar
    1      cup           Water
    2      tablespoons   Kosher Or Pickling Salt
 
 be you should do both or you'll be sorry next Christmas.
 
 You'll need four 1-pint canning jars, lids and screw-on tops, 
 sterilized by manufacturer’s directions.
 
  dill seeds to each jar.
 
 Bring the vinegar, water and salt to a boil and pour over the okra 
 to within 1/2 inch of the top of the jars. Place the lids on the jars, 
 screw on the tops and process in a hot-water bath for 10 minutes. 
 Cool and store.
 
 check the seal after 24 hours. If the lid is not tight, the jar is not 
 sealed. © Copyright 1998 The Washington Post Company
 
 Posted to MC-List by Johnnye
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