6 to 12 cloves of garlic
2 1/2 pounds of fresh small okra
6 teaspoons dill seed
3 teaspoons mustard seed
12 small hot peppers
3 tablespoons pickling salt
3 3/4 cups water
5 1/4 cups apple cider vinegar
1 teaspoon turmeric
6 pint canning jars with new lids, washed and let jars air dry; leave the lids in hot water
Wash okra under cold water rubbing gently to remove fuzz, trim stem, leave Intact.
Pack okra in jars with caps down and up so they fit together, one clove garlic (or more if you like it,) teaspoon of dill seeds, two pepper pods, half a teaspoon of mustard seeds.
In a pot boil vinegar, water, salt and turmeric. Poor brine over okra; leaving a half inch head space; place lids on jars. You can also store this in a jug in the fridge for three months.
Presented by Melissa Graves, Donna's Old Town Cafe