Pickled Okra

Name: Pickled Okra
Ingredients: 3 pints Small, Tender Okra Pods; 3 cloves Garlic, Peeled; 3 teaspoons Canning Salt; 3 teaspoons Dill Seed; 3/4 teaspoons Whole Peppercorns; 1-1/2 cup White Vinegar; 1-1/2 cup Water; 3 whole Pint Sized Canning Jars, Lids, Rings

8 ingredients

5 steps

Ingredients

3 pints Small, Tender Okra Pods
3 cloves Garlic, Peeled
3 teaspoons Canning Salt
3 teaspoons Dill Seed
3/4 teaspoons Whole Peppercorns
1-1/2 cup White Vinegar
1-1/2 cup Water
3 whole Pint Sized Canning Jars, Lids, Rings

Directions

1

Prepare jars, rings and lids according to standard canning procedure.
2

Into the sterile jars, pack as many pods of okra as possible with the tips pointing up. To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns. Finish packing the jars as much as possible with additional okra, tips down, fitting the pods in tightly but take care not to crush the okra.
3

Bring the vinegar and water to a boil. Then pour the boiling mixture into your jars, filling to within 1/4 inch of the rim.
4

Place lids and rings on jars and process in a boiling water bath for 10 minutes.
5

Remove jars from the canner and allow them to cool completely. Let the pickles sit for about a month to achieve the best flavor.