---------- Recipe via Meal-Master (tm) v8.01
  
       Title: PICKLED OKRA
  Categories: Appetizers, Vegetables, Cajun
       Yield: 8 pints
  
       5 lb OKRA
       8 c  VINEGAR
       1 c  WATER
     1/2 c  KOSHER SALT
       8 ea GARLIC CLOVES (PEELED)
       8 ea DRIED OR FRESH CHILES (OR
            MORE)
  
   WASH OKRA, LEAVING TOP CAM AND REMOVING EXCESS STEM.  COMBINE VINEGAR,
   WATER AND KOSHER SALT.  BRING TO A BOIL.  DROP OKRA INTO BOILING MIXTURE
   (AND CHILES IF YOU'RE USING FRESH CHILES) AND BRING TO A ROLLING BOIL.
   PLACE IN HOT, PINT-SIZED STERILIZED JARS.  ADD ONE CLOVE OF GARLIC AND ,
   IF YOUR'RE USING DRIED INSTEAD OF GRESH CHILES, ONE OR MORE DRIED HOT
   CHILES (DEPENDING OH HOW HOT YOU WANT THEM) TO EACH JAR.  SEAL WHILE HOT.
   LET STAND 8 - 10 WEEKS BEFORE SERVING.
   
                       HELL OF A LOT CHEAPER THAN BUYING THEM
  
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