Ingredients

1-2 pequin peppers (optional, if you want it spicy)

15 okra, rinsed well (small and tender ones are best)

4 garlic cloves, sliced

1 carrot, sliced (optional)

1/2 cups water

1/2 cups white vinegar

2 tsp salt (I used sea salt)

1 tsp sugar

1/2 tsp fennel seeds

1/2 tsp cumin seeds

2 whole bay leaves

1 tsp dill seeds

1 tsp whole black peppercorns

1 tsp whole coriander seeds

Directions

1.  Place the whole okra, pequin peppers, garlic, and carrots in a large glass jar.

2.  In a small saucepan, bring the remaining ingredients to a boil on med-high heat.  Turn the heat down to med and simmer for 5 mins.

3.  Pour the pickling juice into the glass jar.  Let it cool, then cover tightly and refrigerate for at least a week (I shake it every day to mix it up).