Pickled Okra

Directions

1. 1
   Pack the okra, chiles, bay leaves and garlic cloves into 2 sterilized, 1-pint canning jars.
2. 2
   Add half of the dill seeds, coriander seeds and peppercorns to each jar.
3. 3
   In a medium saucepan, combine the water, vinegar and salt and bring to a boil over high heat, stirring to dissolve the sugar.
4. 4
   Pour the brine over the okra, leaving a 1/2 inch of space at the top.
5. 5
   Close the jar with lids and rings.
6. 6
   To process, boil the jars at 212 for 10 minutes (see Canning 101).
7. 7
   Let cool to room temperature and serve immediately or store in a cool, dark place for up to 1 year.
8. 8
   Refrigerate after opening.