Pickled okra

2 C water
1/2 C cider vinegar
1/3 C sugar
6 whole cloves
1 t salt
1/2 t cumin seeds
1/2 t celery seeds
1/2 t crushed red pepper
1/2 lb fresh okra

In a 2-quart saucepan, heat all but the okra to boiling. Add okra, boil 3 minutes. Remove from heat and cool to room temperature. Transfer okra with liquid to jar or container and seal. Refrigerate several hours or overnight before serving.

Keeps up to 2 weeks refrigerated.