Pickled Okra

By LPGerrald

Ingredients

• 6 dried chili peppers
• 6 teaspoons dill seed
• 6 large cloves garlic, peeled & sliced
• 3 teaspoons dried oregano leaves or 6 sprigs fresh oregano
• 4 pounds okra, trimmed, washed and drained
• 1 quart cider vinegar
• 1 cup water
• 1/2 cup salt

Preparation

Step 1

Wash six 1 pint jars and caps, rinse thoroughly and let drip dry. Pour boiling water over caps to sterilize.
Put 1 pepper, 1 teaspoon dill, 1 clove garlic and 1 oregano sprig (or 1/2 teaspoon dried) into each jar. Pack okra tightly into jars.
In a medium sized saucepanm bring vinegar, water and salt to a boil. Let boil 2-3 minutes and pour over okra in jars. Cap jars tightly and let stand for 3 weeks at room temperature. Turn jars over every 2-3 days. Refrigerate after opening.