Ingredients
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3 pounds young tender okra, no pod over 4 inch long
4 cups water
2 cups acid strength (5%) cider vinegar
1/2 cup uniodized salt
6 jalapeno peppers
6 cloves garlic
6 heads dill (the flower)
Preparation
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Leave okra whole, without stemming, but pierce with a fork. Bring water. vinegar and salt to a boil.
Pack okra lengthwise into 6 sterilized hot pint jars.
To each jar add 1 jalapeno, 1 clove garlic and 1 head dill.
Pour boiling vinegar into each jar within 3/4 inch of jar top.
Process in water bath 5 minutes.
Seal jars. Let stand 3 to 4 weeks before serving.
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