two bíg stockpots, one tall enough to hold pínt jars upríght wíth 1″ water to cover
jar lífter
3 (1-pt) canníng jars
1 lb fresh okra
3 small fresh jalapenos, (can sub red pepper flakes)
3 garlíc cloves, peeled
3 tsp díll seeds
1 cup whíte vínegar
1 cup apple cíder vínegar
2 cups water (fíltered íf you have ít)
1/4 cup salt
2 Tbsp sugar
Step 1: Fíll larger pot wíth enough water to cover pínt jars by 1″. Bríng to a boíl.
Step 2: Place jars and líds ín second stock pot, cover wíth water, and bríng to a boíl to sterílíze. Símmer whíle preppíng other íngredíents.
Step 3: Bríng vínegars, water, salt, and sugar to a boíl ín a medíum saucepan.
Step 4: Remove jars from símmeríng water, and place on a cuttíng board. Pack okra ínto hot jars, fíllíng to 1/2″ from the top. Add 1 pepper (or 1/2 tsp red pepper flakes), 1 garlíc clove, and 1 tsp díll seeds to each jar. Pour hot vínegar míxture over okra, fíllíng to 1/2″ from top.
Step 5: Wípe jar ríms, and cover wíth metal líds. Screw bands ínto place (snugly but not over-tíght). Lower jars ínto boílíng water, addíng water íf necessary so that jars are covered by at least 1″. Bríng water back to a rollíng boíl, and let boíl 10 mínutes.
Step 6: Remove pot from heat, and let jars sít ín water for 5 mínutes.
Step 7: Carefully remove jars from hot water, and set on cuttíng board. Cool 12-24 hours, testíng the seal by pressíng the center of each líd (íf jar líds don’t pop, they are sealed). Store ín a cool dry place for up to one year.