Ingredients
At least 3 pounds of fresh okra, small pods
6 cups white vinegar
2 cups water
⅓ cup canning salt
2–3 peeled garlic buds per jar
4 tsp. dill seed
1 hot pepper or 1 tsp. hot pepper flakes (optional)
Directions
My college-age son requests these because they are so much better than the store-bought brands, and he helps me make them. Small, 2–3 inch tender pods make the crispiest, best pickles. — Carole
In clean, wide-mouth pint jars, stuff okra and garlic cloves (start with okra stem down, then squeeze stem up pods in between).
Mix vinegar, water, salt, dill and pepper and bring to a boil. Use a ladle to pour hot vinegar over okra to fill each jar. Top with sterile, hot lids and screw rings on tightly.
Lower the jars into hot water and bring to a boil. Process for 25 minutes (40 minutes for quarts). Remove the jars from the boiling water and allow to cool and seal.
Wait about 3 weeks before eating. Any leftover vinegar can be poured over sliced cucumbers, squash, cabbage, etc. for refrigerator pickles.
Recipe Courtesy Of
Carole Howell
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