1 pound okra, rinsed
2 cups white wine vinegar
1 cup water
4 garlic cloves
2 tablespoons sea salt
1 tablespoon dill seeds
1.5 teaspoons red pepper flakes
1 teaspoon black peppercorns
1 teaspoon coriander seeds
Bring vinegar, water, salt and spices to a boil. Once boiling, turn off heat.
Thoroughly sanitize and rinse the jar you’ll use and keep it hot for when you pour the brine in. Pack the okra snugly in the jar. Tuck the garlic cloves in. Pour the hot brine over the beans. Let the jar sit, uncovered, until it has cooled, about an hour. Cover and refrigerate. (Because these are quick pickles, they’ll need to be kept refrigerated.)
Did you see the gorgeous okra and herbs at the C&E stand at the Market last weekend? She also had amazing greens -- I know that people were buying huge bags to cook down and freeze for the winter -- this is the perfect time to preserve your favorite summer foods!