|Deep France: Tales from the Loir|
|by William Glover|
Following Cave Life in France, Deep France continues the charming and humorous account of an American couple's life in the French countryside.
1 - 10 of 155 for pickle okra
Pack okra or green beans ... 1/4-inch headspace. Pour over okra. Process in a boiling water bath for 15 minutes. Store for at least 2 weeks before using.
Wash okra well; drain and ... over okra. Screw on bands tightly, process 10 minutes in a boiling water bath. Let stand 5 weeks before eating. Makes 7 pints.
Wash okra, pack whole ... vinegar, 1/4 cup pickling salt) in a pot. Bring to a boil. Slowly pour liquid into jars over okra, leaving about 1/2 inch from top.
Thoroughly wash the fresh okra; drain well. ... Process in a boiling water bath for 5 minutes. (Start timing when the water returns to boiling.) 4 pints.
Remove crust from ... cream cheese. Place okra spear in center. ... them in small slices or in half. To make pickle sandwiches, replace okra with pickles.
Wash okra well. Drain and ... water bath. Let pickles stand at least 5 weeks before opening. This is really hot. You may want ... amount of spices used.
Use small tender pods of okra, cut with ... dissolved. Fill jars with boiling hot brine. Put on lids and process jars for 5 minutes in boiling water bath.
After washing okra leave a portion ... Pack loosely in jars and fill to top with hot juice. Seal. Chill in refrigerator before serving. Yield: 2 quarts.
Heat vinegar, water, ... Very quickly put okra in hot liquid and then in hot pint jars. Cover with hot liquid and seal. Let stand 8 weeks before serving.
Wash okra, leaving 1/2-inch ... to a boil and pour over okra. Pack in jars. Add one button garlic and green hot peppers. Seal and let stand a few weeks.
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