Michigan State University Extension
Preserving Food Safely - 01600182
10/13/97
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.
RECOMMENDED PROCESS TIMES FOR PICKLED DILLED OKRA IN A BOILING-WATER BATH
Process Times at Altitudes of Style of Jar 0- 1001- 6001- Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Pints 10 min. 15 min. 20 min.