These zippy okra pickles are terrific additions to cocktails, especially vodka martinis and Bloody Marys. The dried chiles here give the okra a slight kick; if you prefer spicier pickles, add another chile or two to each jar.
Pack the okra, chiles, bay leaves and garlic cloves into 2 sterilized, 1-pint canning jars. Add half of the dill seeds, coriander seeds and peppercorns to each jar.
In a medium saucepan, combine the water, vinegar and salt and bring to a boil over high heat, stirring to dissolve the sugar. Pour the brine over the okra, leaving a 1/2 inch of space at the top. Close the jar with lids and rings.
To process, boil the jars at 212° for 10 minutes (see <a href="/articles/july-2007-canning-101">Canning 101</a>). Let cool to room temperature and serve immediately or store in a cool, dark place for up to 1 year. Refrigerate after opening.