• Wash okra and pack in 12 sterilized pint jars. Alternate the tips going up and down in the jar to pack them in.
• Put equal amounts of garlic, peppers, celery, and mustard seed in jars.
• Bring water and vinegar to a slow boil in a large pot. You’ll start to see bubbles forming. Then add the sugar, and salt and stir with a whisk until combined. Let boil for another minute and then turn off the heat. 
• Pour liquid into jars. Place the lid on the jars, close, and let sit for 10 minutes. Let it sit even longer to develop the flavors.

To properly seal

• Cap the lid and tighten: Snap a lid on each jar and twist on a canning ring or band until it’s snug. We want to go for fingertip tight so the air can escape during processing.
• Time for a Hot Bath: Drop those jars into a big pot of boiling water and let them chill for about 10 minutes. This step helps to seal everything. My big mama would do this all the time when jarring.
• Seal it up!: Once done, grab the jars with tongs or a jar lifter and let them relax for a few hours. This step is necessary because it sucks out that extra air so it seals super tight preventing bacteria for getting up in there. Once they cool, make them at home in a cool, dry spot away from the sun. They will last for up to a year this way.
• After opening: Make sure you store it in the fridge after you open and enjoy from there.