Rhonda’s Pickled Okra

From the Kitchen of Rhonda Rogers

This recipe makes five pint jars – wide mouth jars work better.

Fresh, small okra

10 cloves of garlic

5 red peppers

5 green peppers

5 teaspoons of dill seed (or dill weed gives it more flavor, fresh would be better but dried will work)

Pickling mixture:

1 cup water

½ cup plain salt

1 quart white vinegar

1. Place ½ teaspoon of dill seed or dill weed in the bottom of each jar.
2. Pack okra into jars being careful not to bruise.
3. Add the rest of dill to each jar (or ½ teaspoon)
4. Put 1 red pepper, 1 green pepper and 2 garlic cloves in each jar (adjust according to your preferences)
5. While packing your jars mix together the water, salt and vinegar and heat to rolling boil, then remove from heat.
6. Put jar lids in a flat shallow pan and cover with hot water.
7. Pour pickling mixture over each jar of okra.
8. Remove lids from hot water with tongs and place on jars.
9. Screw rings on tightly

Okra will be ready in two weeks, enjoy!