Use okra and peppers without blemishes or spots.
Rinse any dirt and debris okra and peppers.
Cut the stems from the okra and peppers, set aside.
Into a small bowl mix dill seed, minced garlic, dill weed, and mustard seed. Mix well and set aside.
Into a saucepan over med-high heat add water, vinegar, sea salt, bringing mixture to a boil. Let the mixture boil for one (1) minute, reduce the heat to low and simmer for five (4) minutes.
Into the bottom of each jar add 1/2 tbsp sea salt, 1 1/2 tbsp of pickling spices, add two (2) slices of thinly sliced onion, pack 8-10 okra into each jar and 3 Thai chilis.
Pour the hot water and white vinegar mixture into each jar, leaving about a 1/2-inch from the rim of the jar, use a toothpick to pop any air bubbles, screw on the lid tight. Place prepared jars into a large double pot of boiling hot water, allow the jars to steep in the boiling water for 15 minutes, this will allow the plastisol-lined caps to form a vacuum seal. Remove the pot from the heat source and allow it to sit for 5 minutes. Remove the jars and wipe them dry. Allow jars to sit for 24 hours before testing seals. Store Garden Pickled Okra + Peppers for 4-5 weeks for best taste.
