Hot-&-Sour Okra Pickles

Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the okra, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the okra to the ice water to cool. Repeat with the remaining okra.

Drain the cooled okra and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 habanero to each jar.

Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.

Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the okra completely. (Discard any leftover brine.)

Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.