Pickled Okra

• 2 pints Small Okra
• 4 cloves Garlic
• 2 teaspoons Dill Seed
• 2 whole Hot Peppers
• 1 cup Vinegar
• 1/4 cups Water
• 2 Tablespoons Canning/Pickling Salt

1. Boil jars and flats for 15 minutes. In a separate pot, bring your vinegar, water and salt to a boil. Pack okra as tightly as possible into pint jars. Add the garlic, dill seed and a pepper to each jar. If you prefer a really hot pickled okra, choose your peppers accordingly. I used cayenne peppers because I liked the color contrast with the okra and I thought this would be a milder pepper. I removed half of the seeds and placed the pod in my jar of okra. I wanted there to be a little kick to my okra but I didn't want it to burn my mouth.
2. Once the jars are packed, pour the boiling vinegar solution into each jar, leaving 1/4 inch free to the rim. Place the flats and rings on the jars and place them in a water canner. I used a pressure canner and heated it to 5 lbs. of pressure for 10 minutes before removing it from the heat.
3. When the pressure has gone down in the canner, carefully remove the jars and set them in an out-of-the-way place. They will need to sit for a week or longer if you can wait. Chill and enjoy!

garlic, dill, peppers, vinegar, ubc, canningpickling salt

Taken from tastykitchen.com/recipes/canning/pickled-okra/ (may not work)