Spicy Pickled Okra

I finally pickled something for the first time in my life! Wow! And it tastes really good!

1 quart jar
About a pound of fresh okra
2 cloves of garlic, minced
1 tsp green peppercorns
1/2 tsp celery seed
1 tsp kosher salt
1/2 tsp sugar
2 small hot fresh chilis, deseeded and minced very fine
2 cups water
1/2 c white vinegar

Pack as much okra into the jar as you can, to within an inch of the top. Put all the garlic, peppers, and spices in too except the salt and sugar. Heat the water and vinegar and salt and sugar in a saucepan until boiling, pour over okra in the jar until it's all covered and liquid is about 1/2 inch from the top of the jar. Screw lid on tight and refrigerate for about 10 days before eating.

Note: this is not canning, it's more marinating, so you need to keep it refrigerated and eat it within a couple of weeks. Very nice hors d'oeuvre or as a garnish to bloody marys. Feel free to play with the seasonings -- the flavors are pretty intense with very little of any spice. I'm going to try green beans next!