In a large pot with boiling water, sterilize a jar for at least 10 minutes. Make sure that the water covers the jar. Set aside to cool and use a paper towel to dry.
In a saucepan, add
Water (1 1/3 cups)
Distilled White Vinegar (1 1/3 cups)
Salt (3/4 tsp)
Granulated Sugar (1/2 cup)
. Heat over medium heat for about 5 minutes or until the sugar has dissolved.
Okra (2 1/4 cups)
Garlic (3 cloves)
Red Chili Peppers (2)
Peppercorns (1/2 tsp)
Mustard Seeds (1/2 tsp)
Whole Coriander Seeds (1/2 tsp)
Dill Seeds (1/2 tsp)
Bay Leaf (1)
into a dried jar.
Pour the pickling liquid to cover the okra. Let the liquid cool down to room temperature. Leave about ½-inch of space from the rim. Wipe the rim and seal it with a lid.
Store the pickles in the fridge for at least three days, but it’s best for a week before opening for the best flavor. Serve on the side of your main dish.