2 qts. small okra
2 cups vinegar
1 cup water
1/2 cup sugar
2 tsp. salt
1 tsp. red pepper
1 tbsp. mustard seed or pickling spices

After washing okra leave a portion of the stem on. Put all ingredients, except okra, into a saucepan and bring to boil. Add okra and allow to come to a boil again; continue to boil for 10 minutes.

Pack loosely into hot canning jars and fill to top with hot juice. Tighten lids. Process for 15 minutes in a boiling water bath canner. Store in a cool, dry place for up to one year.

Alternatively, keep in refrigerator and use within one week.

Yield: 2 quarts.