For each pint jar:

1/2 pound young okra
1 clove garlic or 1/8 teaspoon dried minced garlic
1 sprig dill or 1/2 teaspoon dill seed
1 cup brine


Equal parts water and white vinegar
1-1/2 teaspoons pickling salt per cup brine

Wash okra well and cut off stems, leaving caps on. Pack whole pods into clean warm pint jars leaving 1/2-inch headspace. Add garlic and dill. Bring water, vinegar and salt to boiling. Pour boiling brine over the okra, leaving 1/2-inch headspace. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings. Process using the raw pack method in a boiling water canner.

Boiling water canner

Processing time at altitudes of

0 -1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Pints 10 minutes 15 minutes 20 minutes

Let sit for about 1 month before eating.