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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