Pickled Okra

2 pounds small, tender okra

4 cloves garlic

4 peppers, hot or mild

1 quart white vinegar

4 tablespoons salt

1 tablespoon celery seed

1 tablespoon mustard seed

1/2 cup water

Special equipment:

4 pint jars with lids

Wash pint jars in hot water, then lids. Wash okra and place in jars. Put 1 garlic clove, 1 pepper in each jar. Bring vinegar to a boil. Pour over okra and seal. Let stand eight weeks. Crushed peppers may be substituted for whole peppers. Minced garlic may be substituted for garlic cloves.