Dilled Pickled Okra 3 pounds of okra 3 cups of water 3 cups of vinegar (5 or 6 acidity) 6 tablespoons of salt (canning & pickling salt) Bunches of dill Use small tender pods of okra, cut with as much stem as possible, wash and drain. Prick okra with fork and pack into clean jars. Place a small bunch of dill in each jar with okra. Boil water, vinegar, and salt together until salt is dissolved. Fill jars with boiling hot brine. Put on lids and process jars for 5 minutes in boiling water bath. Dilled Pickled Okra 2 Celery leaves (or seeds) 6 small hot red pepper (1 pod per pt. - optional) Garlic cloves (1 bud per pt.) Large heads dill and stems or 1/2 tsp. dill seed per pt. 1 quart of water 1 pint of white vinegar 1/2 cup of salt Pack into hot pint jars with a few celery leaves (or seeds), pod of pepper (optional), clove of garlic, and head of dill (or seed) in each pint jar. Make brine of water, vinegar, and salt. Heat to boiling. Pour in each pint. Leave 1/4 inch head space. Adjust lids. Process in boiling water bath 10 minutes. Start to count processing time as soon as hot jars are placed in actively boiling water. Makes 6 pints. Dilled Pickled Okra 3 3 pounds of okra 3 cups of water 3 cups of vinegar 6 tablespoons of salt 12 heads dill Garlic (optional) Use small tender okra; cut with stems on. Wash and drain. Pack into clean jars. Place small bunch of dill in each jar. Boil other ingredients together. Fill jars with boiling bring. Screw lids on tight. Process 5 minutes in hot water bath.
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