Michigan State University Extension
Preserving Food Safely - 01600182
08/03/99

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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