Try these tangy pickles on bratwurst, cold cut sandwiches, or in a Bloody Mary.
1. Divide okra, garlic, and peppercorns evenly between 6 pint jars. Bring the remaining ingredients to a boil. Remove from heat.
2. Pour liquid into the jars and seal with your favorite method. Okra is ready to eat in 24 hours, but more flavorful the longer they sit.
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