Pickled Okra

• 3 cups apple cider vinegar
• 3 cups water
• 3 tablespoons pickling salt
• 4 lemon slices, thinly sliced
• 4 tablespoons mixed pickling spices
• 4 garlic cloves
• 2 lbs okra, washed and stemmed

1. Clean and sterilize canning jars according to safe practice canning standards.
2. In a saucepan over high heat add the cider vinegar, water and pickling salt.
3. Stir to dissolve the salt and bring to a boil.
4. In each sterilized jar place one lemon slice and 1 tablespoon mixed pickling spice.
5. Pack in the okra, pointy end down.
6. Then a second layer of okra with pointy end up, maximizing the amount of okra in each jar.
7. Slip a clove of garlic into each jar.
8. Pour the hot brine into each jar up to 1/2 inch from the rim, gently tapping each on a surface covered with a dish towel.
9. Using a wooden skewer or chopstick, gently release the air bubbles.
10. Remember, okra is hollow and trapped air is inevitable.
11. Refill with brine as necessary to 1/2 inch from the rim.
12. Wipe rims with a clean cloth.
13. Place sterilized lids on top of each jar and screw rings just to fingertip-tight.
14. Process jars for 10 minutes in a water bath according to safe canning practices.
15. Longer for higher altitutes.

apple cider vinegar, water, pickling salt, lemon slices, mixed pickling, garlic, okra

Taken from www.food.com/recipe/pickled-okra-488427 (may not work)