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Pickled Okra

2 pounds tender okra
1 quart white vinegar
6 tablespoons kosher salt
16 small cloves garlic, peeled
8 small fresh hot red peppers, such as New Mexican chile or Mirasol
1 bunch fresh dill, (about 24 sprigs)
1/2 cup yellow mustard seeds

Rinse okra and cut away any bruises or bad spots. Trim stem ends
of okra but do not remove caps entirely.

Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy
water and rinse well. Place jars upright on a wire rack in th e
bottom of a large pot. Fill pot with hot water until jars are
submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes.
Turn off heat, leaving jars in water. Sterilize lids according to
manufacturer's instructions.

Meanwhile, bring the vinegar, 3 cups water, and the salt to a boil
in a large pot. Using stainless-steel tongs, remove jars from
water and set on a layer of clean towels. Evenly divide garlic,
peppers, dill sprigs, and mustard seeds among jars. Pack tightly
with okra, alternating direction of caps. Leave 3/4 inch of space
beneath the rim of the jar. Pour hot liquid over okra, covering it
by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide
a clean plastic chopstick or wooden skewer along the inside of each
jar to release any air bubbles. Wipe mouth of jar with a clean,
damp cloth. Place hot lid on jar; turn screw band firmly without
forcing.

Place a wire rack in the bottom of a large pot and fill partway
with hot water. Using a jar lifter, place the jars on the rack.
Add enough hot water to cover by 2 inches, and bring to a boil.
Boil for 10 minutes. Remove jars from water bath; let stand on
clean dish towels for 24 hours. Check cool jars for the slight
indentation in the lids that indicates a vacuum seal. Jars that do
not seal properly or that leak during processing should be stored
in the refrigerator and the pickles consumed within a week. Allow
sealed pickles to mellow in a cool dry place for 6 to 8 weeks before
serving. Store opened jars in the refrigerator.

Yield: 8 Pints

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