Sarah’s Okra Pickles

Instructions

1 Combine the okra, onions, peppers and salt and let stand until they begin to
release liquid.
2 Meanwhile, clean and sterilize the jars and lids.
3 Rinse the okra, onions and peppers. In a large stainless saucepan (or an
enameled iron pan) combine the vinegar, sugar and dried spices. Bring to a boil
and dissolve the sugar.
4 Taste the liquid and adjust, if necessary (if you want it sweeter, as is
traditional, add more sugar—up to 2 cups total.) Stir in the okra, onions,
peppers and garlic and return to a boil. Cook for about 5 minutes, then remove
from the heat.
5 Using a slotted spoon, pack the vegetables into the jars—arranging the pepper
slices nicely around the outside for presentation—and add one dill frond (or
more) to each jar. Add the liquid to fill—leaving ½- to 1-inch headspace—and
poke around in each jar to release any air bubbles. Adjust the liquid if
necessary.
6 Wipe the rims of the jars and apply the lids and bands. (Please consult the
USDA’s Complete Guide to Home Canning at nchfp.uga for information on applying
lids—it’s a crucial step in preventing botulism.) Place the jars in the canner
and add water, making sure there is at least 1 inch of water on top of jars.
Cover, bring to a boil and process for 10 minutes. Take the lid off the canner
and wait a few minutes, then remove the jars to a cool place. (I put a towel on
the countertop and place the jars on top, leaving them to cool untouched for 24
hours.)