Pickled Okra

Instructions

1. Prepare the okra
   Wash the okra pods thoroughly and trim the stem ends, leaving about 1/4 inch of the cap intact. Select pods that are firm and no longer than 4 inches for best results. Discard any bruised or discolored pods.
2. Sterilize jars
   Wash two quart-sized canning jars and their lids in hot, soapy water. Rinse well. Place the jars in a large pot, cover with water, and boil for 10 minutes to sterilize. Keep jars hot until ready to use. Place the lids in a small bowl and cover with hot water to soften the seals.
3. Pack the jars
   Divide the garlic cloves, dill, peppercorns, mustard seeds, coriander seeds, and dried chili peppers (if using) between the two sterilized jars. Pack the okra into the jars vertically, alternating stems up and down to fit as many as possible while leaving 1/2 inch of headspace at the top.
4. Prepare the brine
   In a medium saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve completely. Remove from heat.
5. Fill and seal
   Carefully pour the hot brine over the okra, leaving 1/4 inch of headspace at the top of each jar. Gently tap the jars on the counter to release any air bubbles. Wipe the jar rims clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
6. Process or refrigerate
   For shelf-stable pickles, process the jars in a boiling water bath for 10 minutes. Remove jars and allow to cool completely. For refrigerator pickles, simply allow the jars to cool to room temperature.
7. Rest and enjoy
   Allow the pickled okra to rest for at least 48 hours before eating to develop full flavor. Refrigerator pickles will keep for up to 2 months in the refrigerator. Properly processed pickles can be stored in a cool, dark place for up to 1 year.