Hot Pickled Okra
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 1/2 pounds small okra pods
3 cups water
3 cups vinegar
 cup canning salt
2 teaspoons dill seed
4 garlic cloves
2 smalls hot red peppers cut in half
(if you like it real hot, increase number of peppers)

Preparation

1 Carefully trim stems off okra, being careful not to cut the pod; set aside. 2 Combine water, vinegar, salt and dill seed; bring to a boil. 3 Pack okra into hot jars, leaving 1/4-inch head space. Put 1 garlic clove and 1/2 pepper (or more) into each jar. Ladle hot liquid over okra, leaving 1/4-inch headspace. Remove air bubbles. 4 Adjust two piece caps. Process 15 minutes in boiling water canner. 5 This recipe yields about 4 pints. 6 Yield: 4 pints