PICKLED OKRA
2 pounds fresh okra
5 hot red or green peppers
1 qt. white vinegar
5 cloves garlic, peeled
1/2 cup water
8 tablespoons pickling salt
1 tablespoon celery seed
Wash okra
Pack in 5 hot sterilized
pint jars together with
1 pepper and garlic clove per jar.
Pack okra in jars,
alternating the okra facing
up and down until jars are full.
Mix remaining ingredients
and bring to a boil.
Pour over okra and seal.
Let stand 3 weeks before serving.
Can be chilled before serving for crispness.
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