Quick Pickled Okra

Directions

1. Place 1 clove sliced garlic and ½ teaspoon dill into 2 one-pint jars.
2. Tightly pack washed and trimmed okra each jar.
3. Bring 2 tablespoons non-iodized salt, 1 cup water, and 1 cup white wine vinegar to a boil over medium heat.
4. Boil until salt dissolves.
5. Using a ladle and a funnel, carefully pour hot brine into jars over packed okra. Leave ½-inch head space in each jar. Tighten lids onto jars.
6. Cool on the counter until the jars are at room temperature.
7. Refrigerate. Okra pickles will be ready to eat after two weeks, although the flavor will continue to improve with time. Eat okra pickles withing 2 months.