Recipe of Aunt Jemima Muffins Recipe

Aunt Lillian's Pickled Okra

Aunt jemima recipe cinnamon swirl pumpkin pancakes.

Recipe Summary Aunt Lillian's Pickled Okra

My Aunt Lillian's recipe. I beg as many jars as I can each summer. Love as a side with fresh vegetables, with a salad, or on a skewer in a bloody mary!

Ingredients | Aunt Jemima Muffins Recipe

1 quart white vinegar

1 ⅓ cups water

⅓ cup salt

3 pounds small okra, stems trimmed

6 whole chile peppers

6 cloves garlic, peeled

1 tablespoon mustard seed

6 (1 pint) sterilized canning jars with lids and rings

Directions

Heat vinegar, water, and salt in a saucepan over medium-high heat; bring to a boil. Remove from heat.

Sterilize jars and lids in boiling water for at least 5 minutes. Pack okra, 1 pepper, and 1 garlic clove tightly into each of the hot, sterilized jars; sprinkle mustard seeds over the top. Pour vinegar mixture into each jar, leaving 1/2-inch space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 4 weeks before opening.

Servings based on 12 servings each per each pint jar.

Info | Aunt Jemima Muffins Recipe

prep: 40 mins cook: 20 mins additional: 3 weeks total: 3 weeks Servings: 72 Yield: 72 servings

TAG : Aunt Lillian's Pickled Okra

Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled,