Prep Time: 10 minutes
Cook Time: 5 minutes
About 2 Pounds Fresh Okra
5 Cups White Vinegar
5 Cups Water
6 Tsp Pickling Salt
4 Tsp Dill Seeds
Diced Garlic (fresh or prepared)
Go ahead and prepare about 6 wide mouth pint jars and lids.
Combine Vinegar, Water, Salt and Dill Seeds in a stainless steel saucepan and bring to a boil. Keep hot throughout the entire canning process.
Wash and de-stem okra. Don’t cut into the pods. Any pods that are cut, blemished or broken should not be used for pickling.
Put the following into each sterilized jar: 1 Tsp Black Peppercorns, 1 Tsp Minced Garlic, 1 Pinch Dried Dill. Then pack the okra tightly into sterilized jars, being careful not to touch the top edges or inside. Try to use okra that is roughly the same length as the height of the jar, with none protruding above the top. Then carefully ladle the hot liquid into each jar, leaving ¼ inch headspace.
Makes about 6 wide mouth pint jars. (Process in a water bath for 10 minutes to preserve or store in the fridge for up to 3 weeks.)