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Okra Dill Pickles

Source of Recipe


Texas Cooperative Extension






List of Ingredients



• 7 lbs. small okra pods
  
• 8 or 9 garlic cloves
  
• 2/3 cup canning salt
  
• 4 tsp dill seed
  
• 6 small hot peppers
  
• 6 cups water
  
• 6 cups vinegar ( 5% )
  






Instructions



1. Wash and trim okra. Fill hot pint jars firmly with whole okra, leaving 1/2-inch of space at the top. Place 1 garlic clove in each jar.
   
   
2. Combine salt, dill seed, hot peppers, water and vinegar in a large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2-inch of space at the top.
   
   
3. Release air bubbles. Wipe jar rims and adjust lids. Process pints in a boiling water canner for 10 minutes. (At altitudes of 1,001 to 6,000 feet, process 15 minutes; at altitudes above 6,000 feet, process 20 minutes.)
   
   Makes about 8 or 9 pints.