Tender young pods of okra pickled with garlic, dill seed and whole peppercorns.
Prepare jars, rings and lids according to standard canning procedure.
Into the sterile jars, pack as many pods of okra as possible with the tips pointing up. To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns. Finish packing the jars as much as possible with additional okra, tips down, fitting the pods in tightly but take care not to crush the okra.
Bring the vinegar and water to a boil. Then pour the boiling mixture into your jars, filling to within 1/4 inch of the rim.
Place lids and rings on jars and process in a boiling water bath for 10 minutes.
Remove jars from the canner and allow them to cool completely. Let the pickles sit for about a month to achieve the best flavor.
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Oh. My. Word. I made this recipe and dutifully waited the one month time period before tasting. I just cracked open a jar and… ate the whole thing. This recipe is so, so good. It’s better than my favorite store bought variety, and was super easy to make. I will be making more, and will double the recipe next time! Thank you so, so much for sharing!
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