Pickled Okra

These are the favorite lowcountry pickle, possibly because they are time-consuming to make: you must pack the okra pods tightly in the jars, alternating one up and one down so as to fill the jar and to prevent them from floating to the top. Use only freshly picked, bright green, blemish-free okra, no more than finger-long. Each pound of okra will yield two pints of pickles. You can multiply this recipe with no problem.