Grandma Oma's Pickled Okra

Ingredients

• 1.5 pounds fresh okra
• 3 drieds red chile peppers
• 3 teaspoons dried dill
• 2 cups water
• 1 cup vinegar
• 2 tablespoons salt

Instructions

1. 1

   Gather all ingredients.

2. 2

   Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.

3. 3

   Bring water, vinegar, and salt to a rolling boil in a small saucepan.

4. 4

   Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

5. 5

   Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

6. 6

   Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jars in a cool, dark area for up to 1 year.