Pickled Okra This appetizer can be eaten with a salsa or sweet hot pepper sauce.1 pound of fresh okra ( about 8 to 10 pieces)
2 cloves garlic, peeled
2 cups of distilled white vinegar
1 sprig fresh dill
2 jalapeno peppers |
Instructions: Wash and dry the okra. Place the garlic in a sterilized one quart canning jar. In a saucepan over high heat, bring the vinegar to boiling. Pour the hot vinegar over the okra in the jar. Put the dill and jalapeno peppers in the jar and let it cool until it reaches room temperature. Seal the jar with a clean sterilized lid. Let the jar set for 4 to 5 weeks in the refrigerator before opening and eating Extracted from the book The Healthy Soul Food Cookbook : How to... |
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