Use as a relish or add to salads or sandwiches for a new twist on your go-to meals.


  • 3 medium hot chilies, seeded and sliced thinly

  • 3 garlic cloves

  • 3 sprigs fresh dill

  • 1 L apple cider vinegar

  • 1/4 cup salt

  • 1 tablespoon mustard seed

  • Ball® 32 oz jars


  • 1.

    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.

  • 2.

    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.

  • 3.

    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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