Categories: pickles

Ingredients

• 2 1/2 lb. small fresh okra
• 7 small fresh green chile peppers
• 7 garlic cloves
• 2 Tbsp. plus 1 tsp. dill seeds
• 4 cups white vinegar (5% acidity)
• 1/2 cup salt
• 1/4 cup sugar

Directions

1. Heat 7 pint-size canning jars in boiling water to cover in stock pot. Heat lids and rings in boiling water.
2. Pack okra into hot jars filling to 1/2 inch from top. Place 1 pepper, 1 garlic clove and 1 tsp. dill seeds in each jar. Bring vinegar, salt, sugar and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1/2 inch from top.
3. Wipe jar rims; cover at once with hot metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, nd place in simmering water in canner. Add more boiling water as needed to cover by 1 to 2 inches.
4. Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars. Store in a cool, dry place at room temperature.

5. makes 7 pints

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