Who cans? I do! This is my grandmothers recipe heated up a bit...
Ingredients
• 3 ½ lbs Okra – (no longer than 3 in length)
• 1 pt distilled white vinegar
• 1 qt water
• ½ c salt
• 6 cloves garlic - peeled
• 2 t dill seed
• 3 t mustard seeds
• 1 ½ t peppercorns
• 6 pint canning jars, lids and rings
Additional options
• 6 dried red Chile peppers
• Fresh Dill sprigs (in place of the dill seeds)
Directions
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Ingredients
• 3 ½ lbs Okra – (no longer than 3 in length)
• 1 pt distilled white vinegar
• 1 qt water
• ½ c salt
• 6 cloves garlic - peeled
• 2 t dill seed
• 3 t mustard seeds
• 1 ½ t peppercorns
• 6 pint canning jars, lids and rings
Additional options
• 6 dried red Chile peppers
• Fresh Dill sprigs (in place of the dill seeds)
Directions
+/- click to read more
Posts
Wash the okra, trim the stem ends and let drain.
Sterilize 6 canning jars, lids and rings.
If you are using the option of fresh dill and dried red chilies:
Place 1 Chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 6 sterilized pint canning jars.
Or without the Chile’s and Fresh dill:
Place ½ t mustard seeds, ½ t dill seeds, 1 clove of garlic and 1/4 t peppercorns in the bottom of each of 6 sterilized pint canning jars.
Divide the okra evenly among the 6 jars, standing them up vertically, alternating stems up and down, packing okra tightly.
In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving ¼ inch head space between the top of the liquid and the lid. Seal the lids in a hot water bath for 10 minutes.. Set in a cool dry place and let flavors blend for 3 to 4 weeks.
Refrigerate jars after opening.