Farmall Cub

This is the recipe given to me by one of my high school friend's Mom. She is a wonderful cook and actually ran cafeterias for several schools.

3# Okra
3 Cups vinegar
3 Cups water
6 Tsp salt
12 heads dill
Leave as much stem on the okra as possible
Wash and drain okra.
Use a pin to stick a couple of holes in each okra pod to allow solution to enter the pod.
Pack okra into jars
Pack 1 small head of dill in each jar
(She advised that you may wish to add a garlic clove, jalapeno pepper, and 1/2 tsp mustard seed as well). I've been adding this to mine and all who sample agree it's perfect.

Boil water, vinegar and salt till salt is well dissolved. Pour over okra in jars leaving 1/2 inch head space. Put lids on and place jars in boiling water bath for 5 minutes. Remove and allow to cool away from drafts. Make sure all lids snap down and seal.

Can be eaten after 48 hours and flavor will continue to improve for weeks.

Enjoy.

Just in time. I was planning on looking for another okra pickling recipe.

Finally found the post.....I know its old, (2009) but.....I have been looking for a pickle recipe like my Grandma's for years and years....Been disappointed many times...I didn't use okra...I used pickling cuc's....We canned them sliced, spears, and whole to my wife's grave protest...." Do you know how many dill pickle reciepe's we've tried ....Until we waited 48 hours or so and then tried the first batch....And then she did a second...And a third...And a 4th.....28 quarts of dill pickles and we may do some more....We picked 100 quarts of pickling Cuc's for bread and butter and dills and sold 40....Now we wish we hadn't....The plants are looking like there done producing....But were hopeful we'll get just a few more....Great recipe, but were addicted Dave

We just made a small trial run of pickled okra using this recipe. It works! Other recipes we have tried did not turn out to my taste. We will be making more later on. Thanks for posting the recipe.

Billy

Billy you gots to try it making dill pickles also....Its definite yowser!!!!!!

We will probably be trying it out on pickles too.