Canning pickled Okra... Ball Blue Book has it perfect!

Not a super fan of okra not because I have tasted it but because everyone says that it's slimy. So I am taking a leap of faith from this pickle that Denise posted and will be making them this week. I think they look fantastic and since I love pickled everything I need to add them to my pantry...even if I give them away in the end.

The recipe is from the Ball Blue book and again is super easy for the beginner. It's a water bath recipe and takes very little time to put these up. Enjoy!

Okra Pickles
(about 4 pints)

3 1/2 pounds small okra pods
1/3 cup Ball salt
2 teaspoons dill seed
3 cups water
3 cups vinegar
4 cloves garlic
2 small hot red peppers, cut in half

Trim stems of okra, being careful not to cut pods; set aside. Combine salt, dill seed, water and vinegar in a large saucepot. Bring to a boil.

Pack okra into hot jars, leaving 1/2-inch headspace. Put 1 clove garlic and one-half pepper in each jar. Ladle hot liquid over okra, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims with clean wet papertowel. Add hot lids and rings. Process for 15-minutes in a water bath canner once the water has returned to a boil.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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