13-16okra podsor however many will fit in a clean spaghetti sauce jar
3clovesgarliccrushed with the side of a knife but not cut
1tbspkosher saltplus more for salting pods
1 1/2cupswhite vinegar
1/8-1/4tspcayenne pepperto taste
Trim stems off okra pods so the tops are flat, but the pod isn't opened up. Sprinkle with kosher salt and set aside in a colander.
Combine remaining ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then remove from heat.
Rinse off okra pods and pack tightly into a clean spaghetti sauce jar or other jar.
Let vinegar mixture cool for about 10 minutes, then pour over the okra until the jar is full. If there is slightly too much liquid, make sure you get all the "good stuff" in the jar before disposing of any excess vinegar.
Screw on the top and refrigerate for 48 hours. Enjoy!
1/8 tsp cayenne pepper gives these pickles a very mild kick. Adjust the amount to your desired level of spiciness. Serve with jam and cheese hors d'oeuvres, or straight out of the jar as a snack. Keeps, refrigerated, for at least 2 weeks.