by Emeril Lagasse

1 pound fresh young okra
1/2 quart white vinegar
4 cloves garlic, peeled
3 tablespoons kosher salt
8 fresh hot peppers
5 ½  Tb whole mustard seed
5 ½  Tb whole dill seed

Wash okra. Trim stem end, leaving at least 1/3-inch of the cap intact. Soak okra in ice water for 1 hour, drain, and pat dry. Divide okra between 4 pint-sized sterilized canning jars, placing them cap side down. In a large enameled pot, bring vinegar, salt, garlic, hot peppers, mustard seed, and dill seed to a boil and simmer for 5 minutes. Divide peppers, garlic cloves, and mustard and dill seeds evenly between jars. Cover okra with hot pickling liquid by at least 1/4-inch, leaving at least 1/2-inch from the jar rims. Make sure there are no air bubbles in jars, wipe rims clean, and cover jars with lids and screw firmly in place. Process jars in a hot water bath for 10 minutes. Remove jars from water and cool. Jars should seal as they cool. Allow pickles to mature at least 4 weeks before consuming. Any jars that do not vacuum seal properly should be refrigerated and consumed within 2 weeks.