Michigan State University Extension
Preserving Food Safely - 01600182
10/13/97

### Pickled Dilled Okra

    7
    lb. small okra pods

    2/3
    cup canning or pickling salt

    6
    small hot peppers

    4
    tsp. dill seed

    8-9
    garlic gloves

    6
    cups water

    6
    cups vinegar (5% acidity)

        YIELD:  8 to 9 pints

        PROCEDURE: Wash and trim okra. Fill hot jars firmly

    with
    whole okra, leaving 1/2-inch headspace. Place 1

    garlic
    clove in each jar. Combine  salt, dill  seed, hot

    peppers,
    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.

             RECOMMENDED PROCESS TIMES FOR PICKLED

              DILLED OKRA IN A BOILING-WATER BATH

                       Process Times at Altitudes of

    Style

    of
          Jar      0-              1001-             6001-

    Pack
        Size     1000 ft.        6000 ft.          8000

    ft.

    Hot
         Pints    10 min.         15 min.           20

    min.

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