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Chef Steven Satterfield divulges his grandmother's recipes for a family specialty, pickled okra. When pickling your own produce, begin by sterilizing a clean 1-quart glass canning jar and lid in a pot of boiling water for 15 minutes. Use tongs to remove the lid and the jar, which should still be hot when filled with the okra. Published in Country Living magazine. I have tweeked just a touch.
Units: US | Metric
Serving Size: 1 (194 g)
Servings Per Recipe: 8