Okra Pickles

adapted from Putting Up by Steven Palmer Dowdney

3 lbs. okra, rinsed & stems trimmed
8 cloves garlic
4 tsp. mustard seed
1 red bell pepper*
4 c white vinegar
2 c water
6 tbsp. salt
4 pint jars

Place 2 cloves garlic and 1 tsp. mustard seed in each jar. Fill each jar with okra pointing up, place a second layer of okra pointing down. Trim if necessary to keep okra from sticking above the jar line. Slice the bell pepper in thin strips and press into the sides of each jar.
Bring the vinegar, water, and salt to a boil. Pour over the okra, leaving 1/2" headspace. Secure lids and rings and process for 15 minutes in a hot water bath. (see Canning Basics)

*the original recipe called for hot peppers, somehow I didn't have any around so I used a bell pepper. Either one will do.