Looking for a unique use for all that extra okra you grew? Try these delicious and crisp okra pickles!
If canning, prepare jars and lids (follow instructions on your pressure canner or be sure to boil the jars and wash the lids and rings in warm soapy water)
In a large saucepan, combine water, vinegar, pickling salt, and dill seeds. Bring to a boil and stir to dissolve salt. Reduce heat and keep warm until ready to use.
Take trimmed okra (I cut the stems off but I do not cut the pods) and pack trimmed side down generously into your clean, prepared canning jars.
NOTE: If you're adjusting this recipe to just make one small jar for refrigerator okra pickles, you can ignore the rules about canning jars!)
Put 1 clove of garlic, 1/2 of a hot pepper (I used jalapenos), and peppercorns into each jar.
Ladle hot pickling liquid into each pint jar to cover okra, leaving 1/2" of headspace.
For canning: Wipe rim, center lid on jar, and screw band down until resistance is met, then increase to fingertip-tight.
For fresh: Put lid on jar, refrigerate until cold, and enjoy!
If canning: place jars in canner or a large pot of boiling water until they're completely covered with water. Boil for 15 minutes, then turn off heat and wait 5 minutes. Remove jars, cool, check seal, and store.