Spicy Pickled Okra

Directions

1. 1
   Wash okra under cold running water.
2. 2
   Trim stem ends of okra, leaving at least 1/3-inch of the cap intact.
3. 3
   Soak okra in ice water for 1 hour, drain, and pat dry.
4. 4
   Divide okra between 4 or 5 pint-sized sterilized canning jars, placing them cap side down.
5. 5
   In a large enameled pot, bring vinegar, salt, garlic, hot peppers, mustard seed, and dill seed to a boil and simmer for 5 minutes.
6. 6
   Divide peppers, garlic cloves, and mustard and dill seeds evenly between jars.
7. 7
   Cover okra with hot pickling liquid by at least 1/4-inch, leaving at least 1/2-inch from the jar rims.
8. 8
   Make sure there are no air bubbles in jars, wipe rims clean, and cover jars with lids and screw bands firmly in place.
9. 9
   Process jars in a hot water bath for 10 minutes.
10. 10
    Remove jars from water and cool.
11. 11
    Jars should seal as they cool.
12. 12
    Allow pickles to mature at least 4 weeks before consuming.
13. 13
    Any jars that do not vacuum seal properly should be refrigerated and consumed within 2 weeks.