Southern Pickled Okra

Southern Pickled Okra Makes 6 (1/2-pt) jars 1 pound okra (3 1/2 to 4 inches long) 3 teaspoons dried red pepper flakes 6 teaspoons dried dill 6 garlic cloves, peeled 3 cups cider vinegar (24 fluid ounces) 1 cup water 3 tablespoons kosher salt Sterilize jars and lids. Put 1 garlic clove, ½ teaspoon red pepper flakes and 1 teaspoon dill in each jar. Tightly pack jars with okra, stem ends up. Bring remaining ingredients to a boil in a 2-quart nonreactive saucepan, stirring until salt is dissolved. Divide pickling liquid evenly among jars, leaving 1/4-inch space at top. Tap jars or run a knife or skewer around the jar to release air bubbles. Seal and process jars. Wipe off rims of filled jars with a clean damp kitchen towel, and then firmly screw on lids and bands. Put sealed jars on rack in canner or pot and add enough hot water to cover. Bring to a boil. Boil pickles 10 minutes. Carefully transfer jars with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, this signals that the vacuum formed at the top has made the lid seal). Let pickled okra stand in jars at least 24 hours for flavors to develop. Pickled okra (in sealed jars) keeps 6 months in a cool dark place.