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

1. In each of 9 pint size hot jars (I prefer wide mouth jars), put 1 pepper, 2 cloves garlic, and 1 tsp dill seed.
2. Pack washed okra into jars to within 1/2" from the top of the jar.
3. Boil vinegar, water, canning salt, and sugar.
4. Pour vinegar mixture over okra, again filling to within 1/2" from the top of the jar.
5. Remove any air bubbles.
6. Wipe rim of jar clean and put on lids and screw bands.
7. Process in hot water bath canner for 10 minutes.
8. *Instead of using whole peppers, you can use 2 pieces of pepper cut into about 1 1/2 to 2 inch pieces.
9. **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)