Wash okra and brush lightly with a piece of nylon net or brush to
remove "fuzz." Trim okra stems without cutting too close.
Sterilize 10 pint jars and keep hot until ready to use.
Combine vinegar, water and salt and bring to a boil. Into each jar
pack okra in 2 vertical layers. The first layer should be packed
with the stems down and the next layer with the stems up. Also add
to each jar 1 clove garlic, 1 hot red pepper, 1 teaspoon dill seed
and 1 teaspoon mustard seed.
Pour hot vinegar mixture over okra
and seal. To ensure a good seal, process 5 minutes in boiling water
Let stand several weeks before opening.
Yield: 10 pints
If very small okra
is used, then half pint jars should be used instead.
Very small pickled okra is delicious in a martini.