Pickled Okra
Dill should be sown where it is to stay as it dislikes being
transplanted, and has great use today adding a decorative and
distinctive touch of pickles, and dishes containing cucumber. Its seeds
have a strong fragrance with a distinct flavour of anise.
Ingredients: Small okra pods, washed and trimmed
Tiny hot red chilli peppers
Fresh dill
Dill seed
Garlic cloves, peeled
Pickling liquid - made from 5 cups water, 2.5 cups white vinegar and 1/2
cup salt boiled together for
5 minutes Steps 1 Pack the okra pods into sterilised jars.
2 Into each jar put 1 tiny pepper, sprig of dill, 1/2 teaspoon of dill seed
and a garlic cloves.
3 Pour the hot pickling liquids over the okra and seal the jars tightly.
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