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.
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
Let the pickles sit for at least a week before serving them.
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