You can keep this zesty quick pickle in the refrigerator for up to 2 weeks.
Ingredients
1 lb. fresh okra
1 medium red onion (about 10 oz.), thinly sliced
1 medium jalapeño, halved lengthwise and seeded
2 sprigs fresh dill
2 sprigs fresh cilantro
3 cups unfiltered apple cider vinegar
2 Tbs. honey
1 tsp. coriander seed
1 tsp. dill seed
1 tsp. mustard seed
1 tsp. fennel seed
1 tsp. black peppercorns
4 bay leaves
Kosher salt
Instructions
Divide the okra, onion, jalapeño, dill, and cilantro between two clean, dry 1-quart canning jars or a 2-1/2 quart heat-resistant glass bowl with lid. Set aside.
In a large saucepan, combine the vinegar, 1-1/2 cups water, the honey, spices, bay leaves, and 2 Tbs. salt. Bring to a boil over medium-high heat, and then lower to a simmer, stirring until the salt is dissolved. Remove from the heat and pour the mixture directly over the okra.
Let the mixture cool to room temperature, then cover and refrigerate for at least 8 hours and up to 14 days.