Ingredients
- 1 1/2 pounds fresh okra
- 1 cup white vinegar 5% acidity
- 2 cups water
- 2 tablespoons pickling salt
- 3 cloves garlic peeled
- 2 teaspoons dill seeds or 3 fresh dill sprigs
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes optional
Instructions
- Wash 3 pint-sized jars and lids in hot, soapy water. Rinse well. Place jars in simmering water until ready to use.
- Rinse okra and trim stems to 1/4 inch without cutting into the pods.
- In a saucepan, combine vinegar, water, and pickling salt. Bring to a boil, stirring to dissolve salt.
- Place garlic, dill, mustard seeds, peppercorns, and red pepper flakes (if using) into each jar. Pack okra tightly into jars.
- Pour hot brine over okra, leaving 1/2-inch headspace.
- Remove air bubbles by gently tapping jars. Wipe rims clean and adjust lids.
- Process jars in boiling water bath for 10 minutes.
- Carefully remove jars and let cool. Store in a cool, dark place.