Pickled Okra

4 pounds small okra of uniform size, washed well
4 quarts (1 gallon) cold water, mixed with 1½ tablespoons food-grade pickling lime (lime water)
4 cups (1 quart) white (distilled) vinegar
4 cups (1 quart) cider vinegar
6 cups sugar
2 tablespoons mustard seeds
1 tablespoon black peppercorns
1 tablespoon ground turmeric
1½ teaspoons celery seeds
1½ teaspoons pickling salt
4 small silverskin onions, peeled, sliced tissue-thin, and separated into rings

When choosing okra for this recipe, go for pods about the size of your little finger. Larger ones may be tough.

Soak the okra in the lime water in a very large nonreactive kettle for 2 hours. Drain, rinse well in several changes of cold water, and set aside. Also rinse the kettle well.
Wash and rinse 8 one-pint preserving jars and their closures and submerge in a large kettle of boiling water.
Bring the two vinegars, sugar, mustard seeds, peppercorns, turmeric, celery seeds, salt, and onions to a boil in the rinsed-out kettle over moderate heat. Add the okra and as soon as the mixture returns to the boil, cook uncovered for 1 minute exactly; no longer or the okra will soften.
Remove the jars from the boiling water one by one and pack snugly with the okra and onion slices. When all the jars are packed, ladle enough of the hot pickling liquid into each to cover the okra and come to within ¼ inch of the top. Run a thin-blade spatula around the inside of each jar to release air bubbles; wipe the rim with a clean, damp cloth, then screw on the closure.
Process the jars for 10 minutes in a boiling water bath (212° F.). Lift from the water bath; complete the seals, if necessary, by tightening the lids, then cool to room temperature.
Date and label each jar, then store on a cool, dark shelf for about a month before serving.