Source:

Martha Purdy

Serves/Makes:4 quarts

Ingredients

• 2 cups (475 ml) white vinegar
• 4 cups (950 ml) water
• 1/3 cup (80 ml) salt
• okra (enough to fill 4 jars)
• 2 cloves fresh garlic
• 1 jalapeno pepper cut up (more if you like it hot)
• 1 tsp (5 ml) dill seed

Preparation

• Bring vinegar, water and salt to boil.
• Fill 4 hot jars with okra and add, 2 cloves of fresh garlic, 1 jalapeno pepper cut up (more if you like it hot) and 1 tsp (5 ml) of dill seed.
• Fill jars with mixture.
• Put on canning lids and cook in water bath for 10 minutes at 180 degree's F. (or almost boiling)
• Remove jars from water and set aside to cool.

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