Here lately I'm of the opinion that if you can do something well and it's easy...why not? It kind of goes against what we try to achieve by canning veggies and fruits and growing our own beef, but sometimes you just have to take the easy way out. One of Andy's co-workers told us how he made pickled okra and we decided to take him up on his advice.
Here it is: Go to Wal-mart (ughh!), buy a bag of Mrs. Wages "Create Dill Pickles," follow the directions and add half a clove of fresh garlic before you seal the jars. Process them for 5 minutes (pints).
Seriously, that's all there is to it after you have washed your okra and packed them in a jar. I recommend using 3-4" STRAIGHT okra, but beggars can't be choosers as some of mine were even smaller and had a hook on the end. I was told to figure 1 lb. of okra per pint jar. Well, I went to the Farmer's Market and picked through a few crates to get 7 lbs. of okra and I ended up with 13 jars of okra and ended up having to fix two bags of the seasoning. I think the lady must have meant 1 lb. per quart jar. It's all good...just like the pickled okra. Grandbaby Emilee Rae loves pickled okra and we now have enough to keep her happy.