Alton Brown has an easy pickled okra recipe that uses okra, dried chiles, mustard seeds, dill and garlic. Peppercorns, salt, red wine vinegar and bottled water also are part of this recipe, as are four pint-sized, sterilized jars.
Wash 2 pounds of okra, and trim the stem to about 1/2 inch. Put one chile, 1/2 teaspoon of mustard seeds, three sprigs of dill, a clove of garlic and 1/4 teaspoon of peppercorns in each of the sterilized jars. Divide the okra evenly among the four jars vertically, alternating the stems by putting some up and some down.
Set the jars aside, and in a medium pan, bring 1/4 cup of salt, 2 cups of rice wine vinegar and 2 cups of bottled water to a boil over medium heat. When the mixture begins to boil, carefully pour the mixture into the jars, ensuring that there is a space between the top of the liquid and lid. Seal the lids, and place them in a cool, dry place for a minimum of two weeks before serving.
To ensure that the jars are all sterilized correctly, wash them in hot, soapy water, and place them in boiling water. Also, sterilize the lids, rubber seals and tongs before using them.