Pickled Okra

Ingredients

• 2.5 pounds okra – stems trimmed to 0.5 inch
• 4 cloves garlic cloves – peeled
• 2 tsp dill seed
• 2 tsp mustard seeds
• 2 tsp black peppercorns
• 4 each small hot chile peppers – whole
• 2 cups distilled white vinegar (5% acidity)
• 2 cups water
• 2 tbsp pickling salt

Instructions

1. Prepare a boiling-water canner with a rack; wash 4 pint jars, lids, and rings. Keep jars hot in the canner and set lids in hot (not boiling) water until ready.
2. Rinse the okra thoroughly and trim stems to 0.5 inch, taking care not to cut into the caps. Into each hot pint jar, add equal portions of the garlic cloves, dill seed, mustard seeds, black peppercorns, and small hot chile peppers, then pack the okra snugly upright, leaving 0.5 inch headspace.
3. In a saucepan, combine the distilled white vinegar (5% acidity), water, and pickling salt; bring to a boil over medium-high heat, stirring until the salt dissolves, 2–3 minutes.
4. Immediately ladle the hot brine into the packed jars, maintaining 0.5 inch headspace. Remove air bubbles by running a nonmetallic utensil around the inside of each jar; adjust brine to restore headspace as needed. Wipe rims, apply lids, and screw on rings until fingertip-tight.
5. Process the jars in a boiling-water canner at a rolling boil for 10 minutes (pints), ensuring water covers the jars by 1–2 inches. If at 1,001–6,000 ft, process 15 minutes; above 6,000 ft, process 20 minutes.
6. Turn off heat, let jars rest in the canner for 5 minutes, then remove to a towel-lined surface. Cool undisturbed 12–24 hours; check seals (lids should not flex). Label and store sealed jars in a cool, dark place; for best flavor and texture, let the pickles cure 1–2 weeks before opening. Refrigerate any unsealed jars and use within 1 month.