Having a choice between regular okra and red okra at the farmers’ market Saturday, I elected to go off the beaten path and bought two bins of small, red okra. Okra is not my most favorite veggie; in fact, I will cook it in gumbo or she crab soup but I just don’t eat it. But, I have a couple of friends who love the stuff pickled and spicy. So, today I made seven pint jars of okra. 
Spicy Pickled Okra
6 – 7 pints
3-4 lbs small – medium okra
5 c water
3 c white distilled vinegar
2 c cider vinegar
½ c salt
½ c sugar
2/3 c chopped dill (enough for 1 Tbsp per jar)
6-7 whole cloves of garlic
Pickling spice mixture per jar:
1 tsp red pepper flakes
½ tsp mustard seeds
¼ tsp whole coriander
2 dashes celery seeds
3 whole black peppercorns
1 whole clove
1 whole allspice
