Spicy Pickled Okra

3 pounds okra -- whole
6 hot red or green peppers
6 garlic cloves
1 quart vinegar, 5% acidity
1 1/3 cups water
1/2 cup salt
1 tablespoon mustard seeds

Wash okra. Trim stems; do not cut into pods. Pack okra into clean, hot pint jars; add hot pepper and garlic clove to each jar.

Bring remaining ingredients to a boil. Cover okra with hot liquid, filling to 1/2-inch from top. Adjust jar lids.

Process 10 minutes in boiling water. (Start to count processing time as soon as water in canner returns to boiling.) Remove jars.

Set jars upright on a wire rack or folded towel to cool. Place them several inches apart.

This recipe yields 6 pints.

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