1/2 onion, sliced crosswise into 4 pieces
4 cloves garlic
2 teaspoons mustard seed
2 - 4 small pods hot red peppers
3 pounds small okra, washed
The above amounts are approximate (see Instructions)
1 quart WHITE vinegar
1 cup water
1/2 cup canning salt
1 teaspoon turmeric
1/2 teaspoon ground cloves
Sterilize 4 pint jars.
Into each jar, place:
1 clove garlic
1 onion slice
1/2 teaspoon mustard seed
1/2 to 1 pod small hot red pepper
Pack tightly with prepared okra.
To make brine:
Bring vinegar, water, salt, turmeric and cloves to a boil; stir until salt is dissolved.
Immediately, pour brine over okra in jars, leaving 1/4-inch head room.
Place lids and rings in place; allow to cool.*
LET JARS SIT SIX WEEKS BEFORE OPENING!