13-16okra podsor however many will fit in a clean spaghetti sauce jar
2banana pepperssliced, seeds removed (optional)
3clovesgarliccrushed with the side of a knife but not cut
1tbspkosher saltplus more for salting pods
1/2cupapple cider vinegar
3tbspsugarreduce for a less sweet pickle
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, along with banana peppers.
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, along with banana peppers.
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!
Serve with a charcuterie board, bloody Mary, or straight out of the jar. Keeps, refrigerated, for at least 2 weeks.