Ingredients
1/2 lb okra
2 lb sweet banana peppers (about 7)
1 lb yellow peppers (about 2 large)
1 lb red peppers (about 2 large)
5 cup white vinegar
8 tbsp kosher salt
16 cloves garlic, peeled
1 bunch dill (about 24 sprigs)
1/4 cup yellow mustard seeds
Directions
1. Rinse okra and peppers and cut away any bruises or bad spots. Trim
stem ends of okra but do not remove caps entirely. Remove stems,
ribs, and seeds from peppers. Cut banana peppers lengthwise into
quarters; cut red and yellow peppers lengthwise into eighths.
2. Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy
water and rinse well. Place a wire rack on the bottom of a large pot.
Place jars uptight on the rack, fill pot with hot water until jars
are submerged by 1 to 2 inches, and bring to a boil. Boil for 15
minutes. Turn off heat; leave jars in water. Sterilize lids according
to manufacturer's instructions.
3. Meanwhile, bring the vinegar, 3 C water, and the salt to a boil in
a large pot
4. Using stainless-steel tongs, remove jars from water and set on a
layer of clean towels.. Evenly divide garlic, pepers, dill sprigs,
and mustard seeds among jars. Pack jars tightly with okra and
peppers, leaving 1/4 inch of space beneath the rim. Pour hot liquid
over okra and peppers, covering them by 1/4 inch and leaving 1/2 inch
of space beneath the rim. Slide a clean plastic chopstick or wooden
skewer along the inside of each jar to release any air bubbles. Wipe
mouth of jar with a clean, damp cloth. Place hot lid on jar; screw on
band firmly without forcing.
5. Place a wire rack in the bottom of a large pot and fill partway
with hot water. Using a jar lifter, place the jars on the rack. Add
enough hot water to cover by 2 inches, and bring to a boil. Boil for
10 minutes. Remove jars from water bath; let stand on clean dish
towels for 24 hours. Check cool jars for the slight indentation in
the lids that indicates a vacuum seal. Jars that do not seal properly
or that leak during processing should be stored in the refrigerator
and pickles consumed within a week. Allow sealed pickles to mellow in
a cool, dry place for 6 to 8 weeks before serving. Store opened jars
in the refrigerator.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Servings: 8 pints
Pickled Banana Peppers With Okra - Martha Ste Recipe brought to you by Recipe Ideas
Categories: Banana; Fruit; Vegetable
The History of Recipes
Experts have proved the existance of recipes way back into distant history, at least as far as ancient Egypt, and possibly even further. Having said that, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. During the time of the Roman Empire a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman cooks used a good variety of aromatic flavors, including a few you will know such as bay, rue and dill. As our culinary historical trip moves on a few more years there were two interesting books which date from the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that is served today, but instead accounts of the types of food served to the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, such as rosemary and coriander. These new culinary innovations caused a torrent in cookery books, some of which are kept safe in private cookery archives. By the arrival of the 20th century, cookery publications were in high demand, mostly due to increased literacy, more spare time and being a little richer. |
We hope you enjoy this Pickled Banana Peppers With Okra Martha Ste recipe.
