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DILLED PICKLED OKRA 
3 lbs. okra
3 c. water
3 c. vinegar (5 or 6 acidity)
6 tbsp. salt (canning & pickling salt)
Bunches of dill

Use small tender pods of okra, cut with as much stem as possible, wash and drain. Prick okra with fork and pack into clean jars. Place a small bunch of dill in each jar with okra. Boil water, vinegar, and salt together until salt is dissolved. Fill jars with boiling hot brine. Put on lids and process jars for 5 minutes in boiling water bath.
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