RECIPE: PICKLED OKRA (HOMESTYLE)

Ed Brandon

Okra pods (2 to 4 inches long)                                    ¾ cup water

½ tsp. allspice (added to each jar)                              1 cup vinegar (5% acidity)

Sugar to suit taste

            Gather okra pods (2 to 4 inches long). Cut stems off down to cap. Wash okra to clean. After cleaning and washing of okra, pack into jar. Add allspice to each jar. Bring to a boil the vinegar, water and sugar. Pour into jar over okra and seal.

            For dill pickled okra, just add ½ teaspoon of dill seed instead of allspice.