Ingredients

• 2 pounds young, small to medium okra pods
• 4 small dried chiles
• 2 teaspoons mustard seeds
• 12 sprigs fresh dill
• 4 cloves garlic, whole
• 1 teaspoon whole peppercorns
• 1/4 cup kosher salt
• 2 cups rice wine vinegar or white vinegar
• 2 cups bottled water
• Special Equipment: 4 pint-sized canning jars, sterilized*

Directions

1. Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

2. In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil.

3. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.

4. Or process the jars: Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil pickles, covered, 10 minutes, then transfer jars with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, that signals that the vacuum formed at the top has made the lid concave).

5. After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift lid with your fingertips. If you can’t, the lid has a good seal.

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