2 pounds fresh okra
5 hot red or green peppers
1 qt. white vinegar
5 cloves garlic, peeled
1/2 cup water
8 tablespoons pickling salt
1 tablespoon celery seed
Wash okra. Pack in 5 hot sterilized pint jars together with 1 pepper and garlic clove per jar.
Pack okra in jars, alternating the okra facing up and down until jars are full.
Mix remaining ingredients and bring to a boil.
Pour over okra and seal. Let stand 3 weeks before serving.
Can be chilled before serving for crispness.
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