|3½ pounds||Small okra pods|
|2 smalls||Hot peppers, cut in half|
|⅓ cup||Canning salt|
|2 teaspoons||Dill seed|
Pack okra firmly into hot jars, leaving ¼ inch head space. Put a garlic clove and half a pepper in each jar. Combine water, vinegar, salt and dill seed and bring to a boil. Pour hot liquid over okra, leaving ¼ inch head space. Remove air bubbles. Adjust caps.
Process 15 minutes in boiling water bath. Yield: about 4 pints.
Note: When cutting hot peppers or seeding, use rubber gloves to prevent burning hands.
From: The Ball Blue Book Shared By: Pat Stockett
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