Pickled Okra

Directions

1. 1
   Trim any dark bits from the okra stalks but leave the stalks intact.
2. 2
   Prick the okra in a few places with a toothpick.
3. 3
   Lay the okra out on a large baking sheet and sprinkle with the salt.
4. 4
   Leave to stand, preferably in the sun, for 1 hour.
5. 5
   Rinse the okra under cold running water and dry.
6. 6
   Blanche the carrots in boiling water for 2-3 minutes.
7. 7
   Mix together the garlic, chillies and mint.
8. 8
   Arrange the okra and carrots in layers in hot sterilized jars, evenly distributing the garlic mixture between the layers.
9. 9
   The jars should be full but loosely packed.
10. 10
    For the pickling mixture, put the vinegar, suar or honey and salt in a non-corrosive pan.
11. 11
    Bring to the boil and skim well.
12. 12
    Add the tumeric and return to the boil for a few minutes.
13. 13
    Pour the hot vinegar into the jars filling them to the top and making sure the okra are covered.
14. 14
    Poke the vegetables with a wooden skewer to ensure there are no air pockes, then seal.
15. 15
    Will be ready to eat in 2 weeks.