Spicy Pickled Okra

Okay, I heart Cooking Light Magazine!!! I checked out a couple of issues from the library and found a bunch of delicious looking recipes I'd like to incorporate into my weekly meal planning.

Here is one that everyone in the family is excited about. Spicy Pickled Okra. Yum.

1 1/2 pounds okra
4 garlic cloves
4 dill sprigs
2 cups cider vinegar
1 3/4 cups water
3 tablespoons sugar
1 1/2 tablespoons salt
1 1/2 tablespoons mustard seeds
1 teaspoon crushed red pepper

1. Divide okra, garlic and dill evenly among 4 (1 pint) jars.

2. Combine vinegar and remaining ingredients in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; let stand 5 minutes. Carefully pour vinegar mixture into jars, leaving about 1/4 inch at top. Seal jars; refrigerate for 3 days before serving.

Yield: about 4 cups (serving size: 1/3 cup)