This recipe can be as spicy as you want it. The heat of the chiles slowly seeps into the okra over time, and the boiling vinegar mellows it, so you can go hotter than you could if you were eating a fresh chile.
3 to 6habaneros, sliced in half(or other hot peppers)
3grape leaves, oak leaves or 12 currant leaves(optional)
Instructions
Slice the stems off the okra, exposing the caps. Pierce those caps with a needle several times; this will let the vinegar seep in.
Bring the vinegar, water, salt, sugar and mustard seeds to a boil.
Tuck a grape leaf in each pint jar. Put a few pieces of cut hot pepper in the jar. Pack the okra in over it, top to bottom, bottom to top. Pack tightly.
Slowly pour in the hot vinegar until it covers the okra. If the okra starts floating, jam another pod in the jar to prevent this. It will start to bubble through those holes you pierced in the tops. Let this happen for a few minutes, then top off the jars, leaving 1 inch headspace.
CANNING
If you are canning, submerge the jars in simmering water, then count off 10 minutes once the water returns to a simmer. Remove the jars to cool. Any whose lids don't seal properly should be kept in the fridge.