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2 lb. small okra pods
4 small dried chiles, split in 1/2
2 tsp. mustard seeds
12 sprigs fresh dill
4 cloves garlic (whole)
1 tsp. whole peppercorns
1/4 c. kosher salt
2 c. rice wine vinegar
2 c. bottled water

Special Equipment:
4 pt. sized canning jars and lids, sterilized

Wash the okra; trim the stem to 1/2-inch. Place 1 chile, 1/2
teaspoon mustard seeds, 3 sprigs dill, 1 clove 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 nonmetal 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 before

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