Aunt Lillian's Pickled Okra Recipe

Heat vinegar water and salt in a saucepan over medium-high heat; bring to a boil. Remove from heat.

Sterilize jars and lids in boiling water for at least 5 minutes. Pack okra 1 pepper and 1 garlic clove tightly into each of the hot sterilized jars; sprinkle mustard seeds over the top. Pour vinegar mixture into each jar leaving 1/2-inch space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil cover the pot and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area and wait at least 4 weeks before opening.