Click play to hear this week's A Word On Food (air date 4-27-2019)
PICKLED OKRA
Source: FEAST OF SUNLIGHT, Norman Van Aken
I often use this to garnish gumbo.
2 pounds okra, in excellent shape, rinsed and patted dry
12 dried chiles (cayenne, sequin, or the like)
6 garlic cloves, halved
2 Tablespoons mustard seeds
2 Tablespoons dill seeds
1 quart cider vinegar
1 quart rice wine vinegar
1 quart water
24 whole black peppercorns
Boil the canning jars and lids as described in canning manufacturers directions.
Combine the okra, chiles, garlic cloves, and mustard seeds and divide evenly into the hot canning jars.
Boil the dill seeds, vinegars, water, and peppercorns in a saucepan and add to the jars.
Put the caps on and process according to approved canning procedures.
3.20.19
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