By Paula DeenJUMP TO RECIPE
Prep time: 10 minutes
Cook time: 10 minutes
- 1 1/2 lbs fresh okra
- 3 teaspoons dried dill
- 3 teaspoons sugar
- 2 cups water
- 1 cup vinegar
- 2 tablespoons canning and pickling salt
- 3 (1 pint) with lids, sterilized canning jars
Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.
Divide the fresh okra evenly between the three pint jars. Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar.
In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.
Makes 3 pints
Serving suggestions: The perfect garnish to a chilled glass of spicy tomato juice.