Dated:5/23/2005
Pickled Okra
Pickled Okra
3 cups white vinegar
3 cups water
6 Tbs. Canning salt
Bring ingredients to a boil.
Pack okra in sterile pint jars.
Add following to jars of okra:
1 clove garlic
1/2 tsp. Dill seed
1/2 tsp. Mustard seed.
Pour solution into pint jars and seal. Store 3 weeks or more before eating. Makes about 5 pints.