Mrs Boyle's Dillie Okra (Pickled Okra)
- Just imagine yourself in a wonderful pantry surrounded by shelves of beautiful home made pickled fruits and vegetables, jams and jellies, preserves and chutneys, and all the result of your own work.
For most people here in the UK the words preserving and pickling may be synonymous with the very vinegary, soft and sour pickled onions, beetroot, red cabbage and mixed pickles or the insipid jams, jellies and preserves found on the supermarket shelf. But believe it or not, you can pickle and preserve just about anything. And what's more, the results can be very pleasing in taste, texture, and colour.
- YOU WILL NEED
- 800 mls (4 cups) vinegar we use a cider vinegar it is not as harsh as malt vinegar
- 1.6 litres (8 cups) water
- ½ cup sea salt flakes
- 12 cloves garlic
- 6 whole jalapeno peppers or 1 or 2 large red chilli peppers cut into 6 strips
- 6 teaspoons dried dill weed
- 6 teaspoons dill seeds
- 6 teaspoons mustard seeds
- 1 good handful fresh dill weed
- 2 ¼ kilos (5 pounds) fresh okra, the smaller the better