Simple pickling recipe for fresh okra. No special equipment needed as you store it in the refrigerator.
To make the brine, combine vinegar, water and salt in a sauce pan.
Cook on medium heat stirring until salt is completely dissolved.
Allow brine to cool.
Pack okra into jars as tight as you can.
Divide garlic among jars.
Add dill and red pepper flakes to brine and pour into jars until they are full.
Place lids on the jars tightly and store in refrigerator.
Okra will be ready to eat in about two weeks but will last in the vinegar for a month or two.