Pickled Okra

Ingredients

 * 1 pound tender young okra
 * 1/2 small habanero or other hot chile, sliced thin, or to taste
 * 1 small onion, sliced thin
 * 2 cloves garlic, sliced thin
 * 1 cup water
 * 3 cups distilled white vinegar
 * 1 tablespoon pickling spice
 * 2 tablespoons salt (optional)

Directions
Pack the okra into hot sterilized pint canning jars, stem ends down. Place the remaining ingredients into a nonreactive saucepan and bring them to a boil over medium heat. Seal the jars according to proper canning procedures, and store them in a cool dark place for 4 weeks, then serve as a condiment.
 * 1) Wash the okra and pick it over, removing any pods that are hard and woody and any with soft spots.
 * 1) Remove from the heat and slowly pout over the okra in the jars.

Makes about 2 pints.