Old Fashioned Pickled Okra

• pints okra, small, tender (4 pounds)10 pints
• salt↗3⁄4 cup
• vinegar (5% acidity)↗8 cups
• water↗1 cup
• hot peppers (red or green fine)↗10
• garlic cloves↗10
• dill weed, if desired (seed fine too)↗

Step-by-step instructions

1. 1

   Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready for use.

2. 2

   Wash okra with a vegetable brush. Leave short stem. If you prick each pod several times with a needle or fine-pointed knife, pickling solution will enter pod more quickly. This may help prevent floating.

3. 3

   Put pods in hot jars with stems alternating up and down for a better pack. Place one pepper and one clove of garlic in each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt and water to boiling. Pour into each jar, covering okra.

4. 4

   Remove air bubbles, wipe sealing edge and close with new jar lids following manufacturer's directions.

5. 5

   Process in boiling water bath for 10 minutes at a simmering temperature (180 degrees). Immediately remove from water, cool. Store for a month before using to develop flavor.