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Dill Pickled Okra
1-1/2 lb. sm. young okra
3 cloves garlic
3 sm. hot peppers
1-1/2 tsp. dill seeds or 3 good sized
sprigs fresh dill
3 tsp. mustard seeds
2 c. vinegar
1 1/2 c. water
3 tbsp. pickle salt or kosher salt
Wash okra well, removing fuzz and stems, leaving caps on. In each of
3 pint jars, place a garlic cloves, a hot pepper, 1/2 teaspoon dill
seed or 2 sprig and 1 teaspoon mustard seeds. Pack okra into jars,
alternating tips and caps up and down to fit snugly. Bring vinegar,
water and salt to boil and pour over okra to within 1/2 inch of rim.
Fasten lids and process in hot water bath for 5 minutes. Put jars on
rack in pan, cover with boiling water covering by 2 inches. Bring
water to boil, cover pan and boil for 5 minutes. Remove jars and
cool. Let set for 4 weeks before using.
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