I made another batch of Pickled Okra. This one has a bunch of Dill at the bottom. Then a palm full of Pickling Spice, and a couple Cayenne Chiles. I prepared a 5.6% salinity solution with vitalized spring water, and Sea Salt. Then let it cool, and filled the jar with the spiced Okra. The Okra fermented for a week at room temperature, and i now chillin' in the fridge.