Since I made my first batch of Dill Pickles I have had a bug in me to find more things to can and preserve. there is a ton of Okra I figured would be great pickled growing in a lot near my house so I grabbed my daughters and headed out there. Turns out it is not ready yet, some pods are just forming but most of them are still flowers. I'll have to hit them up in a week or two.
I decided I needed to can something so I went out to the Super Market and bought about 6 lbs of carrots, some Jalapenos and some dried Chinese peppers. Peeled and split the carrots, stuffed them in the jars with the peppers, a clove of garlic and 5 or 6 peppercorns. I topped the jars off with a brine of white vinegar, water, honey and salt. The ratio was about 1 cup Vinegar, 2/3 cup water, 2 tsp canning salt and 2 tsp Honey.
Going into the bath
Got the water up to a boil and dropped the jars in for 20 minutes at a boil.
Thanks for reading,