It seems like the higher the temperatures rise some of the vegetables perform better than others and nothing likes the heat better than okra.
This canned pickle okra recipe is a great way to preserve this vegetable and enjoy it into the fall, winter and even next spring.
Pickled Okra and Hot Peppers
3 1/2 to 4 pounds okra (about 35 pods per jar)
7 cups vinegar
1/3 cup pickling salt
Garlic cloves (4 per jar)
Hot peppers, stems removed (2 per jar)
Sterile pint jars with lids
Bring the vinegar and pickling salt to a boil.
Drop a few garlic cloves and 2 hot peppers.
Pack the jar with orka. I was able to get about 35 pods in each jar. The stems should come up to about 1/2-inch of the top of the jar.
Slip a couple of fresh dill leaves down between the okra.
Place the jar in a large bowl and ladle in the hot pickling liquid. Fill the jar until the stems are covered. Leave 1/4-inch of head room between the liquid and the top of the jar.
Screw on a lid.
The jars need to be processed in a hot water bath. Make sure there is enough water to cover the lids and that the jars are not touching. Boil for 15 minutes.
Remove the jars from the hot bath with tongs. As they cool down you want to hear the jar lid pop. That means they are tightly sealed.
To learn more about how to use a water bath safely visit the USDA's website on the subject at http://foodsafety.cas.psu.edu/canningguide.html.