Old Fashioned Pickled Okra

Another wonderful pickled okra recipe - from Judy Walker of The Times-Picayune. I use both cider & white vinegar when making pickled okra.

• Ready In: 40 mins
• Yields: 10 pints

Ingredients

• 10  pints okra, small, tender (4 pounds)
• 3⁄4 cup salt
• 8  cups vinegar (5% acidity)
• 1  cup water
• 10  hot peppers (red or green fine)
• 10  garlic cloves
•  dill weed, if desired (seed fine too)

Directions

1. Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready for use.
2. Wash okra with a vegetable brush. Leave short stem. If you prick each pod several times with a needle or fine-pointed knife, pickling solution will enter pod more quickly. This may help prevent floating.
3. Put pods in hot jars with stems alternating up and down for a better pack. Place one pepper and one clove of garlic in each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt and water to boiling. Pour into each jar, covering okra.
4. Remove air bubbles, wipe sealing edge and close with new jar lids following manufacturer's directions.
5. Process in boiling water bath for 10 minutes at a simmering temperature (180 degrees). Immediately remove from water, cool. Store for a month before using to develop flavor.