I should have included a note - pickled okra is an acquired taste if you haven't eaten a lot of okra in a variety of ways. And those were packed a few months ago - they really benefit from waiting about six months before opening.

What I've told a few other non-Texas recipients is to wait till spring or next summer, then when they do an event with friends put the jar out. Try it, and if you have a southerner in the mix or someone who has spent time around cultures that eat okra, one of them will adore it. Many vegetables can be pickled, this is one of them. If you don't like it, send the rest of the jar home with someone who does. Even opened it keeps for quite a while so put it back in the fridge and try again later. Okra is in the hibiscus family, and I've always thought there was a hint of a perfume component in the flavor. The okra, peppers, and garlic packed with salt, mustard seed and vinegar are all from my organic garden.