Categories: Pickles / canning

Ingredients

• 3lbs fresh okra (wait until it shows up at the farmers market in the early summer. Okra doesn't get much love)
• Celery leaves
• Garlic
• Dill heads and stems
• 1 qt water
• 1 pt white vinegar
• 1/2 c salt

Directions

1. Wait for the fresh local okra to show up at the farmers market. Seriously. It’s totally worth it.

2. The okra should be “uncut.” This means that it still has its little hat on it – but no additional stem.

3. Pack scrubbed okra into hot pint jars with a few celery leaves, 1 clove garlic, and 1 head and stem dill per jar. I put the spices at the bottom of the jar and the okra on top.

4. Make brine of water, vinegar, and salt. Heat to boiling. Pour over okra and immediately wipe rims and adjust lids.

5. Process in boiling water bath, 5 minutes from when the bath returns to a rolling boil.

6. Remove jars from canner, complete seals.

7. Let stand 3 to 4 weeks.

Email to a friend | Print this recipe | Back