Yield: 5 pints
2 pounds small fresh okra
5 small hot peppers
5 cloves garlic, peeled
5 teaspoons dill seed
5 teaspoons celery seed
3 cups white vinegar
3 cups water
1/3 cup pickling salt
1/4 cup sugar
Wash okra in cold water and pat dry with paper towels.
Using manufacturer’s directions, sterilize five one-pint canning jars along with lids and rings.
Pack okra in jars, alternating facing up and down until jars are full. To each jar, add one pepper, one garlic clove, and one teaspoon dill seed and one teaspoon celery seed seed.
In a 2-quart saucepan over medium heat, whisk together vinegar, water, salt and sugar and bring to a boil.
Carefully pour mixture over okra, making sure liquid completely covers okra, but leaves a small amount of head space between liquid and top of jar.
Seal jars and place into canning pot with enough water to cover tops of the jars by 1 inch. Bring water to a boil; continue to boil for 10 minutes.
Remove jars from the water and let cool at room temperature.
Let stand 3 weeks at room temperature before serving.
Chill before serving for added crispness. Refrigerate jars after opening.
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