Quick Pickled Okra

For eliminating gooeyness, refrigerate for two weeks before eating!

1 pound fresh okra
4 garlic cloves, smashed and peeled
2 oregano sprigs
2 basil sprigs
2 dried bay leaves
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
1 teaspoon red-pepper flakes
1/2 teaspoon fennel seeds
1/4 teaspoon ground cayenne, or to taste
2 cups white distilled vinegar
1/4 cup granulated sugar
2 tablespoons kosher salt

Wash and dry the okra. Trim the tops and cut lengthwise into quarters.

Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels. In each jar, place 2 garlic cloves, 1 oregano sprig, 1 basil sprig, 1 bay leaf, ½ teaspoon black peppercorns, ½ teaspoon mustard seeds, ½ teaspoon red-pepper flakes, ¼ teaspoon fennel seeds and ⅛ teaspoon ground cayenne. Divide the okra spears evenly among the jars.

Add the vinegar, sugar and salt plus 1 cup water to a medium pot and heat over high. Bring to a boil, then reduce the heat to a simmer. Allow to simmer for 3 minutes, stirring occasionally, until the salt and sugar dissolve completely.

Remove from the heat and add the liquid to the jars. Screw the lids and rims on tightly. Let the jars cool to room temperature, about 30 minutes, then refrigerate until ready to enjoy. Allow at least 4 hours for the seasoning to penetrate the okra. Quick-pickled okra can be stored in the refrigerator for up to 2 months. (A longer resting time means more flavor and less goo.)