Peel and chop the onions finely. Remove the stem and seed from the peppers and chop finely. Place the onions and peppers in a glass bowl, mix and sprinkle
with the salt and weight down with a heavy plate for 3 hours. Drain.
Place the vinegar, sugar and spices in a large saucepan and heat slowly until all the sugar is dissolved.
Cut off the stems of the okra and place in the pot with the drained onion and pepper mixture. Cook over a medium heat until the vegetables are nice and hot, but do not let the mixture boil.
Ladle into hot, pre - sterilized jars and seal, making sure that the okra is covered with the vinegar.
Makes about 8 ½ litre/pint jars.
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