Evelyn's Pickled Okra

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 lbs fresh okra (washed with stems trimmed short)
• 9 small hot peppers, fresh or dried (cayenne)
• 18 cloves garlic
• 3 tablespoons dill seeds
• 4 cups 5% acidity vinegar
• 4 cups water
• 1/2 cup canning salt
• 1/4 cup sugar

Recipe

• 1 in each of 9 pint size hot jars (i prefer wide mouth jars), put 1 pepper, 2 cloves garlic, and 1 tsp dill seed.
• 2 pack washed okra into jars to within 1/2" from the top of the jar.
• 3 boil vinegar, water, canning salt, and sugar.
• 4 pour vinegar mixture over okra, again filling to within 1/2" from the top of the jar.
• 5 remove any air bubbles.
• 6 wipe rim of jar clean and put on lids and screw bands.
• 7 process in hot water bath canner for 10 minutes.
• 8 *instead of using whole peppers, you can use 2 pieces of pepper cut into about 1 1/2 to 2 inch pieces.
• 9 **instead of using 2 small cloves of garlic for each jar, you can use 1 large clove.