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.