Pickled Okra

3 pounds (2½- to 3-inch) okra pods
3 cups white vinegar (5% acidity)
⅓ cup canning-and-pickling salt
2 tsp. dill seeds
5 garlic cloves, peeled
3 small fresh hot red peppers, halved

Sterilize jars, and prepare lids.

While jars are boiling, wash okra and trim stems, leaving caps intact. Combine vinegar, salt, dill seeds, and 3 cups water in large saucepan. Bring to a boil.

Place 1 garlic clove and 1 hot pepper half in each hot jar. Pack okra pods tightly in jars, leaving ½-inch headspace. Cover okra with hot pickling liquid, leaving ½-inch headspace.

Seal and process jars processing 10 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. Store jars in a cool, dark place up to 1 year. Refrigerate after opening.

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