Ever taste the fresh Okra from Hydro Harvest Farms? Well, save the goodness by pickling the Okra. This is a recipe and step by step instructions for Pickling Okra. This recipe works great for our Cucumbers and Beans too!

1. Canning Pickled Okra
Hydro Harvest Farms
1101 Shell Point Rd E
Ruskin FL

2. Recipe
Pickled Okra
From HydroHarvestFarms.com
Ingredients
3 1/2 pounds fresh okra
3 small hot peppers
4 cloves garlic
1 medium onion (if desired)
2 teaspoons dill seeds
3 cups water
3 cups vinegar
1/3 cup canning slat
Directions
1. Divide the fresh okra evenly between 4 sterile (1 pint)
jars. Place I/2 of hot pepper, small clove garlic and small
wedge of onion into each jar.
2. In a small saucepan, combine the water, vinegar salt and
dill seeds. Bring to a rolling boil. Pour over the ingredients
in the jars leaving ½ inch head space. Remove air bubbles.
Adjust 2 piece lids. Process the jars in a hot water bath for
15 minutes.

3. 1. Choose fresh pods about no
longer than 4 inches long.

4. Assemble all ingredients including Okra, Pickling/Canning Salt,
Vinegar, Dill Seeds, Garlic cloves, Hot Peppers, Onion ( if you like)

5. Assemble Canning Equipment: Pint Jars with lids and bands, Water
Bath Canner or Large Stainless Pot, Canning Rack, Ladle, Canning
Funnel, Canning Lifters and plastic knife to remove bubbles.

6. Fill Canner with Water, cover and bring to a boil while
preparing the recipe.

7. Wash Jars, lids and bands in hot water with a small amount
of bleach and rinse well. Set on clean towel to drip.

8. Wash Vegetables

9. Peel onion and garlic.

10. Cut stem from Okra

11. Cut hot peppers into halves and remove seeds (if you
like it hotter leave seeds in the peppers).

12. In a large sauce pan bring Vinegar, Water, Salt
and Dill Seed to a boil, reduce heat.

13. Pack clean jars with Okra, Garlic, Pepper
and Onion.

14. Ladle Pickling liquid into each jar.

15. Poke the plastic knife around edges of jar to remove
bubble, fill liquid to within 1/2 inch of top.

16. Secure clean lids and bands on jars.

17. Place jars on rack and lower into boiling
water. Boil for 15 minutes.

18. Carefully remove jars and place on clean
dry towels.

19. Let jars sit for at least 2 weeks before
eating.