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Okra – Pickled

5 pounds okra
8 cups vinegar
1 cup water
1/2 cup kosher salt
8 cloves garlic
8 or more dried or fresh chiles

Wash okra, leaving top cam and removing excess stem. Combine vinegar, water and kosher salt. Bring to a boil. Drop okra into boiling mixture (and chiles if you’re using fresh chiles) and bring to a rolling boil. Place in hot, pint-sized sterilized jars. Add one clove of garlic and, if you’re using dried instead of fresh chiles, one or more dried hot chiles (depending on how hot you want them) to each jar. Seal while hot. Let stand 8 – 10 weeks before serving.

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