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Dilled Okra

3 pounds young whole okra
Celery leaves
Garlic cloves
Large heads and stems fresh dill
4 cups water
2 cups vinegar
1/2 cup salt

Pack scrubbed okra into hot pint jars with a few celery leaves, 1
clove garlic, and 1 head and stem dill for each jar. Make brine
of water, vinegar, and salt; heat to boiling. Pour over okra, seal
with two-piece lids and process in boiling water bath for 5 minutes.
Let stand 3-4 weeks before eating. Makes 6 pints.

I haven't made this in 20 years, but I recall my sister's advice
to poke holes in the okra or slit it a bit so that the brine will
get inside the okra. Makes sense--one would do the same with a
pepper pickle. This recipe doesn't mention it.

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