Savor summer’s fresh okra for months to come by pickling the veggies with our effortless actions.
Stage one: Boil Jars
Deliver canner half-total with water to a boil simmer. Meanwhile, spot jars in a huge stockpot with water to cover carry to a boil, and simmer. Area bands and lids in a big saucepan with water to cover carry to a boil, and simmer. Take away sizzling jars one at a time employing jar lifter.
Step 2: Pack Jars
Pack two one/two lbs. little fresh okra into sizzling jars, filling to 12 inch from top. Place one green chile pepper, 1 garlic clove, and 1 tsp. dill seeds in each and every jar. Bring four cups white vinegar (% acidity), one/2 cup salt, one/4 cup sugar, and four cups water to a boil over medium-higher heat. Pour more than okra, filling to 12 inch from top.