Pickled Okra

Directions

1. 1
   Special Equipment: 4 pint-sized canning jars, sterilized*
2. 2
   Wash the okra and trim the stem to 1/2-inch.
3. 3
   Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars.
4. 4
   Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
5. 5
   In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil.
6. 6
   Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid.
7. 7
   Seal the lids.
8. 8
   Set in a cool dry place for 2 weeks.