|Healthy Thai Cooking|
|by Sri Owen|
A guide to Thai cooking, offering dozens of delicious and healthy recipes, each one accompanied by a complete nutritional profile.
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.
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.
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, 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.
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.
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.
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