Canned Pickled Okra
- 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
- Divide the okra evenly between 3 (1 pint) jars. Place 1/2 teaspoon red pepper flakes and a teaspoon of dill into each jar.
- 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.