PICKLED OKRA Pepper & Garlic Seasoned Sea Salt
Makes 4 pints
2 pounds young, small to medium okra pods
4 small dried chiles, split in 1/2
2 teaspoons mustard seeds
12 sprigs fresh dill
1/4 cup Pepper Garlic Seasoned Sea Salt
2 cups rice wine vinegar
2 cups bottled water
1. Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds and 3 sprigs of dill in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
2. In a medium saucepan over medium heat, bring the spice blend, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.
*See current canning guidelines before beginning.