Canned Pickled Okra

Ingredients

• 1 1/2 pounds okra
• 1 1/2 teaspoons crushed red pepper
• 3 teaspoons dried dill
• 2 cups water
• 1 cup distilled white vinegar
• 2 tablespoons salt

Directions

1. Divide the okra evenly between 3 (1 pint) jars. Place 1/2 teaspoon red pepper flakes and a teaspoon of dill into each jar.
2. In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Shelf stable for 12 months. Refrigerate jars after opening.