Use as a relish or add to salads or sandwiches for a new twist on your go-to meals.
Bring the vinegar, 1 ½ cups water, salt, and mustard seed to a boil in a small pot. Turn off heat. In 3 clean, pre-warmed Ball® 32 oz jars, divide the okra, chilies, garlic, and dill.
Pack tightly leaving ¼ inch headspace. Pour the hot brine into the jars making sure to leave ¼ inch headspace. Cap with a clean Ball® lid and tighten canning band to fingertip tight.
Process jars in a boiling waterbath canner for 10 minutes, adjusting for altitude. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.
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