GARLIC DILL PICKLED OKRA
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
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.