Pickled Okra

Okra is very plentiful now and the canning of it is easy.  A couple of things to be careful of though.  Some people develop an itchy rash when handling okra so it is best to wear gloves when picking okra or handling the raw vegetable.  Also the older pods become fibrous and woody so when pickling choose the smaller younger pods.

For every 1.5 lb okra figure
4 cups white vinegar
1 1/3 cup white sugar
1/4 - 1/2 Large sweet Onion thin sliced
fresh dill sprigs

Will also need per pint Jar:
1/4 tsp Dill seed
1/4 tsp celery seed
1/2 tsp mustard seed
1 clove garlic crushed
optional : sliced hot pepper

Add the sugar and vinegar to  6 or 8 qt pot and bring to a boil

In each pint jar:
Add thin sliced onion to cover jar bottom
add 2-3 sprigs of dill
Add the mustard, celery, and dill seed
add Hot pepper (optional)
pack Jar with okra pods
Top off with more onion slices
On top of the onion add the crushed garlic clove

Pour the hot vinegar mix over the vegetables to fill the jar
cover and allow to sit for about 5 min
bang the jar to help release the air as the pods saturate
uncover and top off the vinegar mix to within 1/8" of the jar rim and reseal the jar

process in the boiling water bath for 10-15 min
Remove from bath and cool
once cooled the jar lids should be concave.
To get the full benefit of marination, these should sit for at lease a week before being consumed