Pickled Okra

Ingredients

Instructions

1. 1Wash 8 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Wash the okra pods well and trim the stem ends without cutting into the pods themselves, keeping the pods whole.
3. 3In a large pot, bring 4 cups white vinegar (5% acidity), 4 cups water, and 1/2 cup canning salt to a full boil, stirring to dissolve the salt.
4. 4Pack the whole okra pods upright into the hot jars as tightly as they will fit without crushing them, adding 1 garlic clove, 1 small hot pepper (if using), and 1/4 teaspoon dill seed to each jar.
5. 5Pour the boiling brine over the okra, keeping the pods covered and leaving 1/2 inch of headspace.
6. 6Remove trapped air bubbles with a non-metallic spatula, add more hot brine if needed to keep 1/2 inch headspace, wipe the jar rims, center the lids, and screw the bands on fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, starting the timer once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter and let them cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before opening for the best flavor, and refrigerate after opening.
11. 11Do not reduce the vinegar or crowd in extra okra beyond a snug pack, since that lowers the acidity that keeps the jars safe at room temperature.