I love pickled okra, especially served in a bloody mary with olives and gherkins.
2 pounds medium-sized okra, stems removed, caps on
4 garlic cloves
4 dried red chili peppers, such as árbol
2 cups white vinegar
2 cups water
1 1/2 tablespoons pickling salt
Pack the okra into hot, sterilized jars. Arrange the pods in circles with stems pointing up, then place more okra with stems pointing down into the gaps. Squeeze in more than you think is possible. Add 1 garlic clove and 1 chili pepper to each jar.
Bring the vinegar, water, and pickling salt to a boil in a medium stainless-steel saucepan. Stir until the salt is dissolved.
Pour the brine over the okra in the jars, leaving 1/4 inch of headspace. Follow the instructions for boiling-water canning on page 10. Process the jars for 10 minutes. Let the pickles sit for 1 month before serving.