Spicy Pickled Okra Delight

1.Wash the okra and trim the stems, then pack them tightly into clean jars.

2.In a saucepan, combine the vinegar, water, sugar, mustard seeds, black peppercorns, red pepper flakes, garlic, onion, and celery seeds.

3.Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.

4.Pour the hot brine over the okra in the jars, leaving a 1/2-inch headspace at the top.

5.Tap the jars gently to remove any air bubbles, then seal the jars with lids and rings.

6.Allow the jars to cool to room temperature before storing them in the refrigerator for at least 1 week before enjoying.

7.The pickled okra will be ready to eat after a week and can be stored in the refrigerator for up to 2 months.