Pickled Okra

Ingredients
Okra
3 c. Vinegar
3 c. Water
fennel
2 Tablespoons Dill Seed
2 Tablespoons Mustard Seed
Garlic
Hot Peppers

The reason for my venture to the farmer's market this weekend was because last weekend when I went I thought about getting okra at the last minute, but rejected the idea.  I regretted that all week and so I went back last weekend to get okra.  Because I was getting a little more than enough for one or two servings, the lady running the stand talked me into getting a basketful for 15 dollars.  I purchased said basket, which she then put into a box.  I did not realize how much okra this really was until I started to pickle it last night.

So needless to say starting to pickle at 11pm, not a smart move and the reason I am yawning today.

So steralize your jars, then put 1 clove of garlic and 1/2 of a pepper in the bottom of each pint jar.

Next put together your brine.  This should be 3 cups of vinegar, 3 cups water, some fennel, some dill seed, some mustard seed if you want.  Bring to a boil.

(I also made a couple of hot versions where I added red pepper flakes).
As that was heating up, I washed the okra and cut off the stems (making sure not to cut too far where you can see the seeds inside).  Next you pack the jars with okra.  I found the best way to get the most okra in each jar was to first put the jar on its side and put them in with the stem side to the bottom.  After it is loosely filled where the okra will stand up on their own, tip the jar upright and put the okra with the stem side up in between the okra that are already there.

Once the jar is filled (and make sure to leave 1/2 inch headspace), ladle the brine over the okra, leaving that 1/2 inch head space.  Wipe rims and apply warm lids.

Then process in the water canner boiler for at least 15 minutes.  The jar in the middle here had not gone through the water canner boiler yet, notice the difference in color.

Then if you are me, 3 hours and many pints and quarts of okra later, you will have a ton of pickled okra!

Also another note, when cutting and handling the peppers, the spice does not come off your hands right away.  So if after you finish this, you decide to go take a shower and get shampoo in your eye - the correct thing is NOT to rub it.  Learned that lesson the hard way ;).