Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash okra well. drain and set aside. place 1 clove garlic and 1 hot pepper into each of 7 hot sterilized pint jars. pack jars firmly with okra, leaving 1/2 inch head space; add 1 teaspoon dill seed to each. combine vinegar, water, and salt in a large saucepan; bring to a boil and pour over okra. screw metal bands on tightly. process 10 minutes in a boiling water bath. let pickles stand at least 5 weeks before opening. this is really hot. you may want to cut the amount of spices used.

Target recipe: sprinkle the onions with the salt. cover with cold water and let stand 6-8 hours or overnight. rinse thoroughly with cold water, and drain well. combine the vinegar, sugar, mustard seed, and horseradish in a pot and simmer for 10 minutes. spoon the onions into hot, sterilized jars, adding a few peppercorns, a bay leaf, and some pimiento slices to each jar. pour the boiling hot vinegar mixture over the onions, leaving 1/4-inch headspace, and seal. or close the jars and process in a boiling-water bath for 10 minutes.