Ingredients

• 1 lb. medium-sized okra
• 4 medium garlic cloves (½ oz.), peeled
• 2 medium serrano or jalapeño chiles, split in half
• 2 cups distilled white vinegar
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 tsp. yellow mustard seed
• 1 tsp. Cajun seasoning
• ³⁄₄ tsp. whole black peppercorns
• 1 tbsp. plus 1½ tsp. kosher salt (11g or 0.35 oz)

Instructions

1. In a 1-quart jar or other heat-proof container, add the okra, garlic, and chiles.
2. In a small pot, add the vinegar, thyme, mustard seed, Cajun seasoning, peppercorns, and salt. Set over medium heat and cook, stirring occasionally to dissolve the salt. When the mixture comes to a boil, remove it from the heat and immediately pour enough over the okra to cover the vegetables and fill the jar. (You may not need all of the brine.) Place a small bowl or plate on top of the okra to keep it submerged in the brine, then cover the jar.
3. Let the liquid cool to room temperature, then refrigerate the jar for at least 48 hours before eating or serving the pickles. Will keep covered and refrigerated for several months.