Pickled Okra

4 pounds small tender okra
3/4 cup salt
8 cups white vinegar
1 cup water
10 cloves of garlic
10 red hot peppers
1 teaspoon celery salt
10 1 pint sterilized jars

Wash okra and divide equally into sterilized jars. Place stems up. Place 1 pepper pod and 1 clove of garlic in each jar. In a large saucepan, boil vinegar, water, and salt. Remove from heat, add celery salt, and pour mixture over okra. Seal jars and store for at least 2 months before using.

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