Making Pickled Okra

How I make pickled okra from the garden. I have tried a couple of recipes, and this is my favorite. I make it without hot peppers, so that the grandbabies can eat these pickles. But you could add a dried hot pepper to each jar to give them a bit of a kick! :-)
The recipe from the National Center for Home Food Preservation is a good one, it makes a big batch. https://nchfp.uga.edu/how/can_06/pickled_dill_okra.html
The recipe I am using here is from Southern Living: https://nchfp.uga.edu/how/can_06/pickled_dill_okra.html
"Pack 2 1/2 lbs. small fresh okra into hot jars, filling to 1⁄2 inch from top. Place 1 green chile pepper, 1 garlic clove, and 1 tsp. dill seeds in each jar. Bring 4 cups white vinegar (% acidity), 1/2 cup salt, 1/4 cup sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1⁄2 inch from top.
"Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.
"Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year."
(I reduced the total amount of brine because I didn't have many jars to fill, which is why you might have heard me say "3" instead of "4")

Видео Making Pickled Okra канала Pecan Corner