Recipe by ~kdp
This recipe is from a friend of my mom and dad. So good!!! I have eaten this but I have not made it, I plan to make it soon. Cook time does not include time for water to heat in canner.
Top Review by BeatnikIvy
I made these last year and everyone in my family has been begging me to make them again. They even went so far as to buy me cases of okra! My husband said they were too garlicky, but my Uncle said they needed more garlic. I thought they were yummy and wonderfully crunchy! Thanks so much for this recipe. I'm about to start on my first batch of the year in about 10 mins! (2010)<br/><br/>Update: It's now several years later (2013), and my friends and family are still after me to make these all the time. This will be a recipie I use 'till my dying day.
- 907.18 g fresh okra (washed with stems trimmed short)
- 9 small hot peppers, fresh or dried (cayenne)
- 18 clove garlic
- 44.37 ml dill seeds
- 946.36 ml 5% acidity white vinegar
- 946.36 ml water
- 118.29 ml canning salt
- 59.14 ml sugar
Directions See How It's Made
- In each of 9 pint size hot jars (I prefer wide mouth jars), put 1 pepper, 2 cloves garlic, and 1 tsp dill seed.
- Pack washed okra into jars to within 1/2" from the top of the jar.
- Boil vinegar, water, canning salt, and sugar.
- Pour vinegar mixture over okra, again filling to within 1/2" from the top of the jar.
- Remove any air bubbles.
- Wipe rim of jar clean and put on lids and screw bands.
- Process in hot water bath canner for 10 minutes.
- *Instead of using whole peppers, you can use 2 pieces of pepper cut into about 1 1/2 to 2 inch pieces.
- **Instead of using 2 small cloves of garlic for each jar, you can use 1 large clove.