Ingredients

The following ingredients have 3 Servings
  • 2 pounds okra (choose small tender pods (may need more or less than two pounds))
  • 3 cloves garlic (peeled)
  • 3 teaspoons canning salt
  • 3 teaspoons dill seed
  • ¾ teaspoon whole peppercorns
  • 1 ½ cups white vinegar (5% acidity)
  • 1 ½ cups water

Instruction

  • Prepare jars, rings and lids according to standard canning procedure.
  • 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.
  • Bring the vinegar and water to a boil. Fill jars to within 1/4 inch of the rim.
  • Place lids and rings on jars and process in a boiling water bath for 10 minutes.
  • Remove jars from the canner and allow them to cool completely.
  • Let the pickles sit for 4-6 weeks to achieve the best flavor.