Pickled Okra

This is a quick and simple recipe from the Victory Garden Cookbook. Okra has been so plentiful this summer, I thought this would be a great one to share.

1 1/2 lb freshly picked, small, young okra
3 cloves garlic
3 small hot peppers
1 1/2 tsp dill seeds or 3 good sized sprigs of fresh dill
3 tsp mustard seeds
2 cups vinegar
1 1/2 cups water
3 tbsp pickling salt or kosher salt

Wash okra well, removing fuzz and stems. Leave the caps one; do not cut into the pods. In each of 3 pint jars, place 1 garlic clove, 1 hot pepper, 1/2 tsp dill seed (or 1 sprig fresh dill), and 1 tsp mustard seeds. Pack okra evenly into the jars, alternating tips and caps up and down so they fit in snugly. Bring vinegar, water, and salt to a boil and pour over okra up to within 1/2 inch of the jar rim. Fasten lids and process in a hot water bath for 5 minutes, no longer. Remove jars and cool. Let sit for 4 weeks before using and enjoy!

Water Bath: Put jars on a rack in a kettle: cover with boiling water, topping by 2 inches. Bring the water to a boil, cover kettle and boil for 5 minutes. I found out the hard way, that if you process for more than 5 minutes, the pods will begin to split open.

Side Note: If the spines on the okra feel soft and tender when pressed by your fingernail, they are perfect for pickling. If the spines feel firm or tough, the okra is too mature for pickling.