Pickled Dilled Okra
7 lbs small okra pods
6 small hot peppers
4 tsp dill seed
8 to 9 garlic cloves
2/3 cup canning or pickling salt
6 cups water
6 cups vinegar (5 percent)
Yield: 8 to 9 pints Procedure: Wash and trim okra. Fill jars firmly with
whole
okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine
salt,
hot peppers, dill seed, water, and vinegar in large saucepan and bring to a
boil.
Pour hot pickling solution over okra, leaving 1/2-inch headspace.