Pickled Okra

• 3 pints Small, Tender Okra Pods
• 3 cloves Garlic, Peeled
• 3 teaspoons Canning Salt
• 3 teaspoons Dill Seed
• 3/4 teaspoons Whole Peppercorns
• 1-1/2 cup White Vinegar
• 1-1/2 cup Water
• 3 whole Pint Sized Canning Jars, Lids, Rings

1. Prepare jars, rings and lids according to standard canning procedure.
2. Into the sterile jars, pack as many pods of okra as possible with the tips pointing up. To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns. Finish packing the jars as much as possible with additional okra, tips down, fitting the pods in tightly but take care not to crush the okra.
3. Bring the vinegar and water to a boil. Then pour the boiling mixture into your jars, filling to within 1/4 inch of the rim.
4. Place lids and rings on jars and process in a boiling water bath for 10 minutes.
5. Remove jars from the canner and allow them to cool completely. Let the pickles sit for about a month to achieve the best flavor.

pints, garlic, canning salt, dill, white vinegar, water, canning

Taken from tastykitchen.com/recipes/canning/pickled-okra-2/ (may not work)