Pickled Dilled Okra

Michigan State University Extension
Preserving Food Safely - 01600182

Pickled Dilled Okra

7 lb. small okra pods                                       
2/3 cup canning or pickling salt                            
6 small hot peppers                                         
4 tsp. dill seed                                            
8-9 garlic gloves                                           
6 cups water                                                
6 cups vinegar (5% acidity)                                 

     YIELD:  8 to 9 pints                                   

     PROCEDURE: Wash and trim okra. Fill hot jars firmly    
with whole okra, leaving 1/2-inch headspace. Place 1        
garlic clove in each jar. Combine  salt, dill  seed, hot    
peppers, water and vinegar in large saucepan and bring to   
a boil. Pour hot pickling solution over okra, leaving       
1/2-inch headspace. Adjust lids and process.                

           DILLED OKRA IN A BOILING-WATER BATH              

                    Process Times at Altitudes of           
of       Jar      0-              1001-             6001-   
Pack     Size     1000 ft.        6000 ft.          8000    

Hot      Pints    10 min.         15 min.           20      
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