Pickled Okra

• 12 small chile peppers
• 12 sprigs fresh dill
• 12 garlic cloves
• 2 carrots, halved crosswise and quartered lengthwise (for a total of 16 wedges)
• 1 tablespoon dill seeds
• 4 1/2 pounds small okra, stems trimmed to fit the jars
• 6 cups distilled white vinegar
• 3 cups water
• 1/2 cup kosher salt

1. If preserving the okra, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
2. To each jar, add 2 chile peppers, 2 dill sprigs, 2 garlic cloves, 2 or 3 carrot sticks, and 1/2 teaspoon of the dill seeds.
3. Tightly pack the okra in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
4. Combine the vinegar, water, and salt in a large saucepan and bring to a boil, stirring to dissolve the salt.
5. Pour the hot liquid over the okra, maintaining the 1/2-inch headspace.
6. For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving.
7. Store in the refrigerator until ready to serve, or for up to 1 month.
8. For preserved pickles, process in a hot water bath for about 20 minutes to vacuum-seal (see Know-how, page 291).
9. Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months.
10. Refrigerate after opening.
11. Give vodka or gin dirty martinis (shaken, not stirred) a Southern twang by adding a splash of pickled okra brine in place of olive brine and garnishing each with 1 or 2 spears of pickled okra.

chile peppers, dill, garlic, carrots, dill seeds, okra, distilled white vinegar, water, kosher salt

Taken from www.epicurious.com/recipes/food/views/pickled-okra-383769 (may not work)