Pickled Okra

Step 1: Boil Jars


Bring canner half-full with water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars 1 at a time using jar lifter.

Step 2: Pack Jars

Pack 2 1/2 lbs. small fresh okra into hot jars, filling to 1⁄2 inch from top.
Place 1 green chile pepper,

1 garlic clove,


and 1 tsp. dill seeds in each jar.


Bring 4 cups white vinegar (% acidity),


1/2 cup salt,


1/4 cup sugar,


and 4 cups water to a boil over medium-high heat.


Pour over okra, filling to 1⁄2 inch from top.

Step 3: Simmer

Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.
Step 4: Seal and Store

Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year.

recipe source: http://www.southernliving.com/food/how-to/how-to-make-pickled-okra-00417000068545/print-index.html

My mom makes the best pickled okra in the whole world, as soon as I find her recipe I will compare it with this one. One thing about her recipe that I do remember is that she pokes a hold in the top of each okra with a toothpick when she cans them. I think I could make up the liquid for this and keep it in the fridge so I could can these as the okra comes on.