Pickled Okra

Pickled Okra

Source: Pops

3 lbs. small fresh okra (3-3 1/2 inches long)

5 C. water

3 C. white vinegar

1/4 C. coarse kosher salt

2 T. sugar

6 cloves garlic, peeled and left whole

6 small red chili peppers

1 T. dill seed

Wash okra well and drain. Sterilize jars and lids. Cut off top half of stems. Pack okra, stem side up in jars. In each jar put 1 clove garlic, 1 chili pepper, and small pinch of dill seed. Pour hot brine over okra to cover. Put on lids and process 15 min in boiling water bath. Put on counter and cover with towel until cook and sealed.