I like pickled okra but my wife doesn’t like dill and all the recipes for pickled okra include dill. I developed this adaptation from bread & butter pickles and used okra. She really likes this recipe, it’s a keeper for sure!!
1Put into each jar: 1 clove smashed garlic, 1/2 tsp salt, and 1/8 tsp ground red pepper. Add a slice of onion and a few strips of bell pepper. Then add as much fresh okra as you can put into the jar. Leave about 1/2-inch space at the top of the jar.
2Put vinegar, sugar, celery seed, mustard seed, and turmeric seed into a sauce pan and boil for about 5 minutes, be sure sugar is fully dissolved.
3Carefully add hot vinegar mixture to each jar. Don’t forget to leave 1/2-inch of space at the top of the jar. Boil jar lids. Wipe off rims of jars and carefully cover with boiled lids. Process in boiling water for 10 to 12 minutes.
4Put hot jars on a towel and allow to cool to room temperature. Be sure that jars seal. Any jar that doesn't seal should be put into the refrigerator. Allow to sit for 2 weeks before opening jar. Enjoy!