Try a Southern favorite condiment, pickled okra.
2 pounds small fresh okra pods
5 small fresh hot peppers
5 garlic cloves, peeled
4 cups white vinegar (5% acidity)
1/4 cup plus 2 tablespoons coarse salt
1 tablespoon mustard seeds
- Rinse okra; drain well, and pat dry. Pack okra tightly into hot sterilized jars, filling to 1/2-inch from top. Place 1 hot pepper and 1 clove of garlic in each jar.
- Combine vinegar, salt and mustard seeds in a medium saucepan; bring to a boil, stirring until salt dissolves. Cover okra, pepper and garlic with boiling vinegar mixture, filling to 1/2-inch from top. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process in boiling-water bath 10 minutes.
Makes 5 pints.