I am going to add this note before the recipe. I was just at a video conference with Angela Andress from Univ. of Georgia. She said we need to heat the okra in the vinegar first. When pickling the okra, it will help it to absorb the vinegar and change the acidity before it goes in the jars. It helps prevent food borne illness ( botulism) before it has a chance to start growing the toxin. This was new to me as I had not heard that before.

Pickled Dilled Okra

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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 Pints 10 min.
(It is not safe to use quarts.)

Thanks so much, Linda Lou! I really appreciate the recipe.

Angelia