Rehydrated Spaghetti Squash, Big Farm Surprise Tomorrow & Pickled Okra.. OH MY!!

Today I show the finished dehydrated Zucchini Spaghetti Squash & show how easy it is to rehydrate it! Then I talk briefly about a huge surprise coming to the farm tomorrow. And finally, we pickle Okra together! I'm 'doofy' at times when videoing & narrating at the same time- but I trust you'll love me through it~! WWG1WGA!! ❣️🙏🏻✝️🇺🇲🥰🐸

Evelyn's Pickled Okra
Dated 2008, Appalachian Mountains

9 Hot Wide Mouth Pint Jars
2lbs or so Fresh Okra, small pods
9 Small Hot Peppers or 1tsp Cayenne (optional)
18 Cloves of Garlic
3 TBSP Dill Seed
4 Cups, (5% acidity) White Vinegar
4 Cups Water
1/2 Cup Canning Salt
1/4 Cup Sugar

In each of the hot wide mouth pint jars, put in 1 pepper, 1 cove of garlic & a tsp of dill seed.

Pack Okra into the jar to within 1/2" from the top of the jar.

Boil Vinegar, Water, Salt & Sugar

Pour Vinegar Mixture into the jars over the okra, again, filling to within 1/2" of top of jar.

Remove air bubbles in jar.

Wipe lid of jar clean, put on lids, and screw bands on snuggly, but not TOO tight.

Process in Hot Water Bath for 10 minutes.

Rest on counter until cool. All jars should seal but if one doesn't, put those in the fridge to enjoy in the next few weeks! If they last that long!