4 quarts or 8 pints SERVINGS
Ingredients
- 7 pounds okra pods, washed and trimmed
- 8 to 16 cloves garlic
- 6 cups cider vinegar (the kind labeled 5 percent acidity)
- 6 cups water
- 2/3 cup pickling salt
- 4 teaspoons dill seed
- 6 small hot peppers, optional
Directions
- Firmly pack hot, sterilized jars with okra. Add 1 clove garlic to pint jars or 2 cloves to quarts, leaving 1/2-inch headspace.
- In a 6-quart saucepan, mix together vinegar, water, pickling salt, dill seed and peppers, if using. Bring to a boil over medium-high heat.
- Immediately pour boiling mixture over okra and garlic in jars, leaving 1⁄2-inch headspace. Run a non-metallic utensil down the inside of each jar to remove any trapped air bubbles.
- Wipe jar tops and threads clean. Place hot lids on jars, and screw bands on firmly.
- Process quarts for 15 minutes or pints for 10 minutes in boiling water. Adjust time for altitude, if needed.Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.