**Pickled Okra*****Ingredients***:* 1 pound fresh okra, washed and trimmed* 2 cups white vinegar* 2 cups water* 2 tablespoons pickling salt* 4 garlic cloves, peeled* 1 teaspoon dill seeds* 1 teaspoon mustard seeds* 1/2 teaspoon black peppercorns* 1/2 teaspoon red pepper flakes (optional)* 4 small dill sprigs***Instructions***:1. Sterilize two 1-quart jars and their lids according to safe canning practices.2. Divide the garlic cloves, dill seeds, mustard seeds, black peppercorns, red pepper flakes, and dill sprigs between the jars.3. Pack the okra pods upright into the jars as tightly as possible.4. In a saucepan, combine the vinegar, water, and pickling salt. Bring the mixture to a boil, stirring until the salt dissolves.5. Carefully pour the hot brine over the okra, leaving about 1/2 inch of headspace at the top of each jar.6. Remove any air bubbles and wipe the jar rims clean.7. Seal the jars with the lids and allow them to cool to room temperature.8. Refrigerate for at least 48 hours before serving for the best flavor.9. For longer storage, process the jars in a boiling water bath for 10 minutes and store in a cool, dark place.Prep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesServings: 8 servings
