Pickled Okra

1. 1

   Special Equipment: 4 pint-sized canning jars, sterilized*

2. 2

   Wash the okra and trim the stem to 1/2-inch.

3. 3

   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.

4. 4

   Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

5. 5

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

6. 6

   Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid.

7. 7

   Seal the lids.

8. 8

   Set in a cool dry place for 2 weeks.

No additional tips available.