Pickled Okra

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.