This recipe for crisp and crunchy okra comes from my friend Sarah Boardman. Even if you think you hate okra, you too might find this addictive. Add other spices—red or black pepper, mustard seed, lemon zest and so forth—as you wish, using a couple of large jars or several small ones.
3 pounds small fresh okra, washed and drained
Several garlic cloves, crushed (one per jar)
2 cups distilled (white) vinegar
½ cup salt
Peel or slice off the okra caps with a vegetable peeler, taking care not to pierce the pods. Pack them tightly in sterilized pickle jars, alternating them top to bottom so they fit closely. Add 1 garlic clove to each jar.
Put the vinegar in a large pot with the salt and 6 cups of water. Bring the liquid to a boil. Pour the vinegar solution into the jars to cover the okra (this amount may be more than you need), and screw on their lids. Process them in a hot water bath according to the manufacturer’s directions. Store them in a dark, cool cupboard for 1 or 2months before opening.