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Hot Pickled Okra

Ingredients
  • 3 1/2 pounds small okra pods
  • 3 cups water
  • 3 cups vinegar
  • 1/3 cup canning salt
  • 2 teaspoons dill seed
  • 4 cloves garlic
  • 2 small hot red peppers, cut in half
Instructions

Carefully trim stems off okra, being careful not to cut the pod; set aside. Combine water, vinegar, salt and dill seed; bring to a boil. Pack okra into hot jars, leaving 1/4 inch head space. Put 1 garlic clove and on-half pepper (or more) into each jar. Ladle hot liquid over okra, leaving 1/4 inch headspace. Remove air bubbles. Adjust two piece caps. Process 15 minutes in boiling wate r canner. NOTE: If you like it real hot, increase the number of peppers. Yield: 4 Pints

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