Chico's Pickled Okra adapted from the Ball Blue Book
3 1/2 lb small okra
1/3 c canning salt (coarse Kosher salt works well as a substitute)
2 tsp dill seed
5-7 cloves garlic
3 small hot red peppers
Bring the water, vinegar, salt and dill seed to a boil. While this is happening, pack the okra into four hot, sterilized pint jars. Put the garlic and peppers in with the okra and pour the boiling liquid into the jars, leaving 1/2 inch space at the top. Loosely seal the jars and process in a hot water bath for 15 minutes.
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