This preparation was inspired by the one at The Ranch Kitchen although ours has a lot more spices.
Fresh okra from our garden
3 cups 5% white vinegar
1 1/2 teaspoons Morton Canning and Pickling Salt
2 tablespoons sugar
6 average garlic cloves cut into large pieces
1/2 teaspoon Dill Weed per pint
1/2 teaspoon Celery Seed per pint
1 teaspoon of our Red Pepper Flakes per pint
1 teaspoon Yellow Mustard Seeds per pint
1/4 teaspoon Ball Pickle Crisp Granules per pint
We had on hand inside a pint and a quart jar so used them and did not go to the grain bin for empty pints.
Packed okra pods tightly in each jar until you can barely squeeze another in.
On your stove bring your white vinegar, sugar, and salt to a boil stirring to dissolve the sugar.
Heat the filled capped jars under the hottest tap water to preheat the jars. Pour the almost boiling brine into the jars with okra pods and spices.
Place in the refrigerator for 2 weeks for optimal flavors to develop.
Note: The original recipe said the brine was enough for 4 packed pints. The amount we had leftover after filling the packed pint and quart was maybe enough to fill a packed pint. It would have been close.