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Saturday, August 21, 2010

Dilly Beans and Pickled Okra

Excuse me while I rush in here and post a few recipes so that I can find them later! I promise I will return someday on a regular basis!


PICKLED OKRA


okra pods (small to medium)
7 cloves garlic
1 tsp peppercorns
7 tsp. dill seeds
1 qt. vinegar
1 c. water
1/2 c. pickling salt

Wash okra well. Drain and set aside. Place 1 clove garlic and 1 hot pepper into each of 7 hot sterilized pint jars. Pack jars firmly with okra, leaving 1/2 inch head space; add 1 teaspoon dill seed to each. Combine vinegar, water, and salt in a large saucepan; bring to a boil and pour over okra.

Process 10 minutes in a boiling water bath.

Let stand for 5 weeks before sampling. You can also include a hot pepper in each jar if you like it spicey!

Depending on how tight you back your jars, you may need to make additional brine. I used 1.5 times on the brine recipe.

Makes seven pints.

DILLY BEANS

Pack jars with young, tender, washed beans.

To each jar add:
1/2 tsp garlic or one garlic clove
1 tsp. Peppercorns
1/2 to 3/4 tsp dill weed, seed or a head of dill

To make the brine, boil together:

2.5 cups vinegar
2.5 cups water
1/4 cup kosher canning salt

Pour over beans and spices.


Process for 10 minutes.

Makes seven pints.

1 comment:

Deb said...

I think hubby would like to visit your house, you always seem to have yummy recipes...and some things that I haven't delved into yet. LOL