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Pickled Okra Recipe for Jan Brown et. al.

Makes four pints of okra (Adapted from the Ball Canning Book)

3.5 pounds small okra pods
4 cloves garlic
2 small peppers halved
3 cups water
3 cups vinegar
1/3 cup canning salt
2 teaspoons dill seed

Trim stems from okra but leave some "shoulder" (This helps keep the okra
crisp).  Pack okra FIRMLY into HOT sterilized jars leaving 1/4 inch head
space; place garlic clove and pepper slice in each jar.

Combine water, vinegar, salt and dill seed in a saucepan and bring to a boil.

Pour the above hot liquid over the okra, leaving 1/4 inch head space;
remove air bubbles with a wooden spoon.

Put on hot sterilized lids and rings and turn till just tight.  Do not over
tighten.

Process in a boiling water bath for 15 minutes.  Remove and cool.

Let sit for several weeks before eating.....

Write me if you have any questions.

Ron Carson,  (Charleston, South Carolina)

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