Okra Pickles

Okra Pickles
3 1/2 pounds small okra pods
1/3 cup canning salt
2 teaspoons dill seed
3 cups water
3 cups 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 salt, dill seed, water and vinegar in a large saucepot. Bring to a boil. Pack okra into hot jars, leaving 1/4-inch headspace. Put one clove garlic and one-half pepper in each jar. Ladle hot liquid over okra, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Gather supplies ... the recipe, ingredients, jars, lids and bands, pots, utensils, towels and pot holders.  Heat jars and lids in a large pot of simmering water. Mix up the pickling liquid in a pot on the stove. While waiting for it to come to a boil prepare the okra.

Fill the jars and process! I had two pounds of okra available this morning, enough to make four pints of pickles. Here the jars are filled and ready to be processed in the hot water bath.