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- Martha Purdy
- 2 lbs (.9 kg). tender fresh okra
- 5 pods red hot peppers
- 5 cloves garlic
- 6 tbsp (90 ml) pickling salt
- 1 tbsp (15 ml) celery seed or mustard seed
- 3 cups (700 ml) vinegar
- 1 cup (225 ml) water
- Pack okra into 5 hot, sterilized pint jars.
- Add 1 hot pepper and 1 clove garlic to each jar.
- In a medium-size saucepan, bring remaining ingredients to a boil.
- Pour over packed okra leaving 1/2-inch head space.
- Seal jars and process in boiling water bath 10 minutes.
- To develop flavor, let set 3 to 4 weeks before serving.
- Makes 5 pints.
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