Okra Pickles

2 pounds small whole okra
3 cups cider vinegar
1 cup water
2 tablespoons pickling salt
2 teaspoons hot pepper sauce
2 teaspoons white wine Worcestershire sauce

In a large bowl, soak the okra in cold water for about 1 hour to plump it. While the okra soaks, sterilize four (1 pint) canning jars according to manufacturer's directions. Shortly before the okra finishes its bath, combine the vinegar, water, salt, hot pepper sauce and Worcestershire sauce in a medium saucepan. bring the mixture to a boil. Simmer the pickling liquid while you prepare the okra and spices in their jars.

For Each Jar:
1 to 2 small whole dried chiles
1 garlic clove
1 fresh dill “head” with seeds
1/4 teaspoon mustard seeds

With clean hands, snugly pile the okra vertically into the sterilized jars, leaving about 1/2 inch of space at the top of each jar. Add the chiles, garlic, dill and mustard seeds to each jar. Ladle the hot pickling liquid over the okra in each jar, covering the okra but leaving about 1/2 inch of headspace. Process the jars in a water bath according to the manufacturer's directions, generally 10 minutes. Let the pickles sit for at least a week before serving them.