Pickled Okra

Ingredients:

4-5 pounds small okra pods

7 cloves garlic

7 jalapeno peppers

7 teaspoons dill seeds

1 quart vinegar

1 cup water

1/2 cup pickling salt

Directions:

Wash okra well; drain and cut stem off. Place 1 clove garlic and 1 hot pepper into each of 7 hot sterilized pint jars. Pack jars firmly with okra, leaving 1/2" head space; add 1 teaspoon dill seed to each. In a large saucepan, combine vinegar, water and salt; bring to a boil and then pour over okra. Screw metal bands on tightly. Process for 10 minutes in a boiling water bath. Let the pickles stand at least 5 weeks before opening.

Note: These are really hot. If you want to reduce the heat, slice the peppers and remove the seeds. You can also use only 1/2 clove of garlic per jar.