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1
Wash the okra and trim the stems to 1/2 inch.
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2
Place 1 chile, 1/2 teaspoon mustard seed, 1/4 teaspoon peppercorns, and 2 cloves of garlic in the bottom of each of 4 sterilized pint-sized canning jars (see page 279).
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3
Divide the okra evenly among the jars, placing the pods vertically, alternating stems up and down.
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4
In a medium saucepan over medium heat, bring the vinegar, water, and salt to a boil.
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5
Carefully pour the boiling mixture over the okra in the jars, leaving 1/4 inch of headroom between the top of the liquid and the lid.
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6
Seal the lids.
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7
Process the jars in a boiling-water canner for 15 minutes (see page 279).
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8
Store the unopened jars at room temperature for up to 1 year.
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9
Once the jars are opened, store in the refrigerator for up to 1 month.
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10
For refrigerator pickles, skip the boiling-water canner and refrigerate for up to 1 month.
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11
Pickling salt is fine-grained, highly pure, and free of additives, including iodine and anticaking agents that cause the pickles to turn dark and the pickling liquid to turn cloudy.
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12
Although sea salt does not contain additives, it does contain various minerals and elements that can cloud the mixture.
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13
Also, flaked salts vary in density and are not recommended for pickling.
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14
Pickling salt is labeled as such, and its available in many grocery stores and online.
