Okra Pickle

From 'Tried & True Grit'. I have not made it as written, but made a smaller batch that could be stored in the fridge -- simmering ONE pound of okra pods in a brine of 1/2 c vinegar, 1 c water, 1 T salt, 1 t red pepper flakes, 1 clove garlic, & 1/2 t dill seed. Fresh dill would've been good if I had it. Use the smallest okra pods you can find; otherwise they can be stringy.

• Ready In: 50 mins
• Yields: 4-5 pints

Ingredients

• 3 1⁄2 lbs  okra pods
• 2  cups white vinegar
• 1  quart water
• 1⁄3 cup kosher salt
• 3  small  hot peppers (optional)
• 3  garlic cloves (optional)
• 2  teaspoons  dill seeds

Directions

1. Pack okra firmly into hot sterilized jars.
2. Put a garlic bud in each jar.
3. Combine remaining ingredients and bring to a boil.
4. Pour brine into jars.
5. Seal and process 10 minutes at 180-200 degrees F.
6. Let ripen several weeks before opening.