PICKLED OKRA

Ingredients

1/2 bushel whole okra, washed, dried and ends trimmed
20 cloves garlic, minced
20 small hot peppers
8 cups cider vinegar
8 cups water
1 teaspoon mustard seed
1 cup salt

Preparation

Pack okra pods into hot, sterilized pint jars, adding 2 cloves garlic and 2 hot peppers to each jar; set aside. In a large saucepan, combine vinegar, water, mustard seed and salt. Bring to a boil; boil for 10 minutes. Pour hot mixture over okra in jars to cover. Seal. Store at least 3 weeks before eating. Makes 10 pints.