7 lb Small okra pods
6 sm Hot peppers
4 ts Dill seed
8    Garlic cloves
2/3 c  Canning or pickling salt
6 c  Water
6 c  Vinegar (5 percent)

Yield: 8 to 9 pints

Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving
1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot
peppers, dill seed, 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 according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Dilled Okra in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 –
1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of