Canning Pickled Okra

3 1/2 pounds okra
1/3 cup canning salt
2 teaspoons dill weed
3 cups water
2 cups white vinegar
4 cloves garlic
2 small hot red peppers cut in half
Makes 4 pints.

Trim stems of okra but do not cut pods.
Combine salt, dill seeds, water and vinegar in a saucepan.
Bring mixture to boil.
Pack okra lengthwise into hot jars, leaving 1/4-inch headspace.
Put one garlic and 1/2 half pepper in each jar.
Ladle hot liquid over okra leaving 1/4-inch headspace.
Remove bubbles.
Adjust two-piece lids.
Process pints 15 minutes in a Steam Canner or Water Bath.

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