Pickled Okra
3 to 4 pounds small okra pods
1 pint white vinegar
4 cups water
1/2 cup salt
1 small hot pepper for each jar
1 teaspoon dill seed for each jar
Procedure: Place hot pepper in hot sterilized jars. Remove stem from each pod of okra and pack okra into jars. Add dill seeds. Combine vinegar, water, and salt in saucepan; bring to a boil and simmer about 5 minutes. Pour into jars to cover okra. Adjust lids, process in hot water bath for 10 minutes. Better after several weeks. Servings: 4
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