Spicy Pickled Okra

3 pounds okra, whole
6 hot red peppers; spiciness of your choice
6 garlic cloves
1 quart vinegar, 5% acidity
1 1/3 cups water
½ cup kosher salt
1 tablespoon mustard seed

Wash okra.
Trim stems; do not cut into pods.
Pack okra into clean, sterilized, hot pint jars; add hot pepper, garlic cloves.
Bring remaining ingredients to a boil. Cover okra with the hot liquid, filling to ½ inch from top. Adjust jar lids.
Process 10 minutes in boiling water. Start to count processing time as soon as water in canner returns to boiling. Remove jars.
Set jars upright on a towel to cool, with airspace around jars.
Yields 6 pints

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