Curry Pickled Okra

• 1 1/2 pounds fresh whole okra
• 3 dried red chile peppers
• 3 garlic cloves, peeled
• 3 whole cinnamon sticks
• 1 cup water
• 2 cups distilled white vinegar
• 1 tablespoon mustard seeds
• 1 teaspoon black or white peppercorns
• 1/4 teaspoon turmeric
• 1/4 teaspoon red chile flakes
• 1/4 teaspoon celery seeds
• 1/4 teaspoon dry ginger
• 1 tablespoon red curry powder
• 1/2 tablespoon sugar
• Kosher salt

1. Divide the okra evenly between 3 sterile canning pint jars.
2. Place 1 dried chile, 1 clove of garlic, and one cinnamon stick into each jar.
3. In a small saucepan over medium-high heat, combine the water, vinegar, mustard seeds, peppercorns, turmeric, red chile flakes, celery seeds, dry ginger, curry powder, sugar, and 2 tablespoons of kosher salt for the brine.
4. Stir until the sugar and salt are dissolved and spices are blended.
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, cinnamon sticks, water, white vinegar, mustard seeds, black, turmeric, red chile flakes, celery seeds, ginger, red curry, sugar, kosher salt

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