Thanks, Wild Bill
Hey Pard, they am pickled and store bought, however, I love to pickle my own using my bestest friend's wife, Carol's Recipe. Her's are the best I've ever eaten and the only tweeking I do is I add a pepper or two to each jar so they are slightly spicy.
Pickled Okra3 lbs. fresh young okra (2-3 Inches long) 12 tsp. Each: celery and mustard seeds
6 heads dill or 6 tsp dill seed 2 tbs. sugar
6 small hot red peppers 5 tbs. salt
6 cloves garlic 2 C good quality vinegar
2 C water
Wash okra in warm sudsy water. Rinse thoroughly. Drain. Place equal amounts of dill, pepper, garlic, celery and mustard seeds in 6 pint jars. Fill jars to within ¼ inch of the top with okra. Combine sugar, salt, vinegar and water; bring to boil and boil 2-3 minutes or until sugar and salt dissolve. Pour boiling hot solution over okra.
Carefully run knife down between okra and jar to release air. Add more liquid, if needed, to cover okra. (It will darken if not covered). Wipe top and threads of jar. Put dome lids on jars; screw bands tight.
Process 10 minutes in boiling water. Let jars stand 12 or more hours. Remove bands; test the seal and store in cool, dark, dry place. Best if you wait 6 weeks before opening.