(makes 6 half pints)
1 pound baby okra (3 - 4 inches long)
6 garlic cloves, peeled
3 cups white or cider vinegar
1 cup water
1/2 tsp dried red pepper flakes-OPTIONAL
1 tbsp dried dill
2 tbsp dill seeds
1 tbsp mustard seeds
1 1/2 tbsp kosher salt
1 tbsp sugar
1. Tightly pack jars with okra, stem ends up, then put 1 garlic
clove in each prepared and sterilized jar.
2. Bring remaining ingredients to a boil in a 2-quart nonreactive
saucepan, stirring until sugar and salt are dissolved.
3. Divide pickling liquid evenly among jars, leaving 1/4-inch
space at top, then run a thin knife between okra and jar.
4. Wipe off rims of filled jars with a clean damp kitchen towel,
then firmly screw on lids with screw bands.
5. Put sealed jars on rack in canner or pot and add enough hot
water to cover by 2 inches. Bring to a boil, covered.
6. Boil pickles, covered, 10 minutes, then transfer jars with
tongs to a towel-lined surface to cool. Jars will seal (if you hear
a ping, that signals that the vacuum formed at the top has made
the lid concave).
7. After jars have cooled 12 to 24 hours, press center of each
lid to check that it's concave, then remove screw band and try to
lift lid with your fingertips. If you can't, the lid has a good seal.
Let pickled okra stand in jars at least 1 day for flavors to develop.
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