Ingredients
1/2 pound small okra
1 cup unseasoned rice vinegar
1 1/2 teaspoons kosher salt (we use Diamond Crystal)
2 cloves garlic, smashed and peeled
1 tablespoon coriander seeds
1 1/2 tablespoons dill seeds
A few fresh dill sprigs
Preparation
Rinse okra; cut away any bruises and bad spots. Trim stem ends, but do not remove caps entirely.
Bring vinegar, 3/4 cup water, and salt to a boil in a medium pot. Evenly divide garlic, coriander and dill seeds, and dill sprigs between two clean 1-pint canning jars. Pack tightly with okra, alternating direction of caps, and leaving 3/4 inch of space at top of jar.
Pour hot liquid over okra to cover pods completely (add more vinegar, if needed). Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.
