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Dilled Okra

Ingredients
  • 3 pounds young whole okra
  • Celery leaves
  • Garlic cloves
  • Large heads and stems fresh dill
  • 4 cups water
  • 2 cups vinegar
  • 1/2 cup salt
Instructions

Pack scrubbed okra into hot pint jars with a few celery leaves, 1 clove garlic, and 1 head and stem dill for each jar. Make brine of water, vinegar, and salt; heat to boiling. Pour over okra, seal with two-piece lids and process in boiling water bath for 5 minutes. Let stand 3-4 weeks before eating. Makes 6 pints. I haven't made this in 20 years, but I recall my sister's advice to poke holes in the okra or slit it a bit so that the brine will get inside the okra. Makes sense--one would do the same with a pepper pickle. This recipe doesn't mention it.

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