Easy Pickled Okra

• 1 1/2 pounds fresh whole okra
• 3 dried red chile peppers
• 3 garlic cloves, peeled
• 1 cup water
• 2 cups cider vinegar
• 2 tablespoons balsamic vinegar
• 1 tablespoon mustard seeds
• 1 teaspoon black or white peppercorns
• 1 dried bay leaf, crumbled
• 1 tablespoon sugar
• Kosher salt

1. Divide the okra evenly between 3 sterile canning pint jars.
2. Place 1 dried chili and 1 clove of garlic into each jar.
3. In a small saucepan over medium-high heat, combine the water, vinegars, mustard seeds, peppercorns, bay leaf, sugar and 2 tablespoons of kosher salt for the brine.
4. Stir until the sugar and salt are dissolved.
5. Once the mixture has reached a rolling boil, pour the pickling brine as evenly as possible into the jars.
6. Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week.

whole okra, red chile peppers, garlic, water, cider vinegar, balsamic vinegar, mustard seeds, black, bay leaf, sugar, kosher salt

Taken from www.foodandwine.com/recipes/easy-pickled-okra (may not work)