A flavorful twist on classic pickled okra, enhanced with zesty spices and a hint of sweetness.
Wash the okra thoroughly under running water and pat them dry.
Ensure the okra is completely dry to prevent excess water from diluting the brine.
In a large pot, combine the vinegar, water, salt, sugar, dill seed, and red pepper flakes. Bring the mixture to a boil.
Stir the brine occasionally to ensure the salt and sugar dissolve completely.
Pack the okra tightly into sterilized jars, leaving about 1/2 inch of headspace.
Arrange the okra vertically for a neat presentation.
Add one clove of garlic to each jar.
For a stronger garlic flavor, lightly crush the cloves before adding them.
Pour the hot brine over the okra in the jars, ensuring the okra is fully submerged.
Use a funnel to pour the brine to avoid spills and ensure even distribution.
Seal the jars with lids and process them in boiling water for 10 minutes.
Ensure the jars are fully submerged in the boiling water for proper sealing.
Allow the jars to cool completely before storing them in a cool, dark place. Wait at least 2 weeks before opening for the flavors to develop.
Label the jars with the date to keep track of their readiness.
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