Pickled Okra

Instructions

1. 1

   Leave the okra whole, although trim the stem to a minimum. Wash the okra well. Jam them (alternating tip and stem ends) into sterilized canning jars with a couple of cloves of garlic, a few slices of onion, a couple of hot peppers, 1/2 tsp. celery seed, 1/2 tsp. dill weed, and a stick of fennel.

2. 2

   Boil a quart of vinegar thinned with a cup of water, and stir in the kosher salt until dissolved.

3. 3

   Pour the hot vinegar mixture into the jars to cover the okra. Seal the jars with new lids and store in a pantry.