- 2 pounds young, small to medium okra pods
- 4 small dried chiles, split in 1/2
- 2 teaspoons mustard seeds
- 12 sprigs fresh dill
- 4 cloves garlic, whole
- 1 teaspoon whole peppercorns
- 1/4 cup kosher salt
- 2 cups rice wine vinegar
- 2 cups bottled water
Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.