750 g of whole okra
6 stalks of fresh dill or 3 tablespoons of dried dill weed
6 cloves of garlic
salt leaves
1/4 cup of coarse salt or 1 tablespoon of fine salt
4 cups of vinegar
4 cups of water
750 g of whole okra
6 stalks of fresh dill or 3 tablespoons of dried dill weed
6 cloves of garlic
salt leaves
1/4 cup of coarse salt or 1 tablespoon of fine salt
4 cups of vinegar
4 cups of water
Rinse the okra very well and drain it
Arrange them in sterilized, preheated glass jars
Add a stalk of fresh dill or 1/2 tablespoon of dried dill weed, one clove of garlic, and some salt leaves to each jar
Boil the salt, vinegar, and water for 10 minutes
Pour this liquid over the okra in the jars, leaving a 6 mm gap on the surface
Close the jars immediately and boil them in a water bath for 15 minutes
Make 6 jars of 500 g each
Use to accompany meats or poultry or in salads with mayonnaise.
