Ingredients
- 4 pound whole, young okra
- 1/2 cup salt, (not iodized)
- 1 tablespoon dill seed
- 1 tablespoon coriander seed
- 1 cup water
- 1 quart white vinegar
Preparation
Baking Directions:
Cut the stems off the okra about 1/8-inch above the cap.
Wash and drain the pods and pack into sterilized pint canning jars.
Put 1 or 2 garlic cloves and peppers in each jar.
Prepare the brine by bringing the salt, dill and coriander seeds, water, and vinegar to a boil.
Boil for 2 minutes and pour the boiling liquid over the okra.
Seal the jars and store for 6 weeks before using.
Chill before serving.
