2 pounds young, small to medium okra pods
4 small dried chiles, split in 1/2
2 teaspoons mustard seeds
12 sprigs fresh dill
4 cloves garlic, whole
1 teaspoon whole peppercorns
1/4 cup kosher salt
2 cups rice wine vinegar
2 cups bottled water
Special Equipment: 4 pint-sized canning jars, sterilized*
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