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