Appetizers, Vegetables

KATIE'S PICKLED OKRA

  • 2 pounds Okra, fresh
  • 5 Garlic cloves
  • 1/2 cups Water
  • 1 teaspoons Celery seed
  • 5 pods Jalapeno pepper
  • 1 quarts Vinegar, white
  • 6 tablespoons Rock salt
  • 1 teaspoons Mustard seed

    • Wash okra and evenly pack five pint jars, adding 1 pepper and 1 garlic clove to each jar. Bring remaining ingredients to a boil and pour over okra. Seal, using new rings. Let stand 4 weeks before enjoying.

    NOTE: Always use rock (ice cream or sea) salt.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!