Pickled dilled okra

8 Pints

Ingredients

Quantity Ingredient
7 pounds Small okra pods
6 smalls Hot peppers
4 teaspoons Dill seed
8 Garlic cloves
⅔ cup Canning or pickling salt
6 cups Water
6 cups Vinegar (5 percent)
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Directions

Yield: 8 to 9 pints

Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving ½-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving ½-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Dilled Okra in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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