Okra Pickles


3   lb. small okra pods

1/3 c. salt

3 C water

2 tsp. dill seed

3 C vinegar

4 cloves garlic

2 small hot red peppers, cut in half



Trim stems of okra, being careful not to cut pods; set aside. 


Combine water, vinegar, salt and dill seed; bring to a boil.  Pack okra into hot jars, leaving inch head space.  Put 1 garlic clove and one half pepper in each jar.  Ladle hot liquid over okra, leaving inch head space.  Remove air bubbles.  Adjust two-piece caps.  Process 15 min. in a boiling water canner.  Yields about 4 pints. 


Note:  When cutting or seeding hot peppers, wear plastic gloves to prevent hands from being burned.