How to Make It
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 Canning 101). Let cool to room temperature and serve immediately or store in a cool, dark place for up to 1 year. Refrigerate after opening.