For each pint jar:
1/2 pound young okra
1 clove garlic or 1/8 teaspoon dried minced garlic
1 sprig dill or 1/2 teaspoon dill seed
1 cup brine
Brine:
Equal parts water and white vinegar (5% acidity)
1-1/2 teaspoons pickling salt per cup of brine
Wash okra well and cut off stems, leaving caps on. Pack whole pods into clean warm pint jars leaving 1/2-inch headspace. Add garlic and dill. Bring water, vinegar, and salt to boiling. Pour boiling brine over the okra, leaving 1/2-inch headspace. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings. Process using the raw pack method in a boiling water canner.
| Boiling water canner | |||||
| 0 -1,000 feet | 1,001 – 3,000 feet | 3,001 – 6,000 feet | 6,001 – 8,000 feet | 8,001 – 10,000 feet | |
| Pints | 10 minutes | 15 minutes | 20 minutes | 25 minutes | 30 minutes |
Let sit for about 1 month before eating.
