Meg used 2015 (turned out so well)-Pickled Okra. I add a few slices of white onion, a clove or two of garlic and a sliver of a fresh jalepeno or if using jar jalepenos throw in four of those in each jar. Hot and spicy okra. But not too spicy.
Pickled Okra ~ We've done this one with success. needs more crushed red pepper or pepper corns for the heat, maybe a little more sugar to give it a tang. Is there something to make the okra stay crisp?