Evelyn'S Pickled Okra
- 2 lbs fresh okra (washed with stems trimmed short)
- 9 small hot peppers, fresh or dried (cayenne)
- 18 cloves garlic
- 3 tablespoons dill seeds
- 4 cups 5% acidity white vinegar
- 4 cups water
- 1/2 cup canning salt
- 1/4 cup sugar
- In each of 9 pint size hot jars (I prefer wide mouth jars), put 1 pepper, 2 cloves garlic, and 1 tsp dill seed.
- Pack washed okra into jars to within 1/2" from the top of the jar.
- Boil vinegar, water, canning salt, and sugar.
- Pour vinegar mixture over okra, again filling to within 1/2" from the top of the jar.
- Remove any air bubbles.
- Wipe rim of jar clean and put on lids and screw bands.
- Process in hot water bath canner for 10 minutes.
- *Instead of using whole peppers, you can use 2 pieces of pepper cut into about 1 1/2 to 2 inch pieces.
- **Instead of using 2 small cloves of garlic for each jar, you can use 1 large clove.
fresh okra, hot peppers, garlic, dill seeds, white vinegar, water, canning salt, sugar
Taken from www.food.com/recipe/evelyns-pickled-okra-94434 (may not work)