Okra, Pickled

This recipe was requested by my daughter, Ashley. She could live off pickled okra!

Pickled Okra
3 1/2 to 4 pounds small okra
1/2 cup canning salt
2 teaspoons dill seed
1 teaspoon mustard seed
3 cups water
3 cups vinegar
garlic cloves
red pepper flakes

Trim the stems of the okra, being careful not to cut into the okra pod. Place okra into clean, sterile pint jars.  Add one clove of garlic and 1/8 - 1/4 teaspoon red pepper flakes to each jar, depending on how spicy you want them.

In a pot, combine water, vinegar, salt, dill seed, and mustard seed. Bring to a boil. Ladle hot liquid into jars, leaving 1/4 inch headspace. Place two-piece caps on jars and process in boiling water bath for 15 minutes.

These are best when allowed to sit for 2-3 weeks before opening. Once the jar is opened, it will need to be refrigerated. (Unless you are like Ashley and can eat the entire jar in one sitting!)