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    Garlic Okra Pickles

    Source of Recipe

    From "Dori Sanders' Country Cooking"

    List of Ingredients

    • 3 pounds uncut fresh okra
    • 3 cups water
    • 1 cup white distilled vinegar
    • cup pickling (kosher) salt
    • 3 cloves garlic, crushed


    1. Wash okra, trim off stems, but do not cut into the pods themselves. Drain and pack into 4 hot, sterilized pint Ball Mason jars.

    2. In a medium saucepan, combine the water, vinegar, salt, and garlic and bring to a boil over medium-high heat. Pour immediately into the jars, filling to within inch of the top.

    3. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings. Process in a boiling-water bath for 5 minutes (the water should cover the jars by about 1 inch), counting from when the water returns to a boil after the jars are immersed. Cool on a wire rack and store in a cool, dark place.

      Makes 4 pints




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