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Pickled Okra

2 pounds small fresh okra pods

5 small fresh hot peppers

5 garlic cloves, peeled

4 cups white vinegar (5% acidity)

1/4 cup plus 2 tablespoons coarse salt

1 tablespoon mustard seeds

1. Rinse okra; drain well, and pat dry. Pack okra tightly into hot sterilized jars, filling to 1/2-inch from top. Place 1 hot pepper and 1 clove of garlic in each jar.
2. Combine vinegar, salt and mustard seeds in a medium saucepan; bring to a boil, stirring until salt dissolves. Cover okra, pepper and garlic with boiling vinegar mixture, filling to 1/2-inch from top. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process in boiling-water bath 10 minutes.

Makes 5 pints.

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