2 lbs. tender okra, about 3 inches long and cut with as much stem as possible.
4 sm. hot red pepper pods or 1/8 tsp. crushed dried hot red pepper for each jar
4 cloves garlic, peeled
3 c. white vinegar
2 c. water
1/3 c. pure granulated salt
1 tbsp. celery or mustard seed (optional)

Wash okra well, then drain. Prick okra with fork and pack lengthwise with points alternately down and up into hot sterilized pint jars. Put 1 pepper pod and 1 garlic clove in each jar. Combine vinegar with water, salt and celery seed in saucepan and bring to boil. Pour at once over okra, filling to within 1/2 inch of top. Seal at once, then process in boiling water bath 5 minutes. Let okra stand several weeks before serving to allow flavor to develop. Serve as appetizer or as meat accompaniment. Makes about 4 pints.