Spicy Pickled Okra Delight

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

2In a saucepan, combine the vinegar, water (1 cup), sugar (¼ cup), mustard seeds (1 tablespoon), black peppercorns (1 tablespoon), red pepper flakes (1 tablespoon), garlic (4 cloves), onion (1 small), and celery seeds (1 teaspoon).

3Bring the mixture to a boil over medium heat, stirring occasionally until the sugar (¼ cup) dissolves.

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

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

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

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