Pickled Okra

• 1 pound(s) Okra, stems trimmed
• 1 small Sweet Onion (Such As Vidalia), thinly sliced
• 1 clove(s) Garlic, thinly sliced
• 1 Dried Chile (Such As Ancho Or Chile De Arbol)
• 1 teaspoon(s) Black Peppercorns
• 1 teaspoon(s) Coriander Seeds
• 1/2 teaspoon(s) Mustard Seeds
• 1/2 teaspoon(s) Fennel Seeds
• 1/2 teaspoon(s) Whole Allspice
• 2 Whole Cloves
• 2 cup(s) Apple Cider Vinegar
• 2 cup(s) Water
• 3 tablespoon(s) (up to 4) Kosher Salt
• 1 tablespoon(s) (up to 2) Sugar

1. Fill sterilized jar with okra, onion, garlic, dried chile, black peppercorns, coriander seeds, mustard seeds, fennel seeds, allspice, and cloves.
2. In a large pot over high heat, combine vinegar, water, 3 to 4 tablespoons kosher salt, and 1 to 2 tablespoons sugar and bring to a boil.
3. Ladle hot brine over okra and seal jar. Allow jar to sit for a minimum of 1 week to marry the flavors before using. Refrigerate after opening.

sweet onion, garlic, coriander seeds, mustard seeds, fennel seeds, allspice, cloves, cups, cups, kosher salt, sugar

Taken from www.epicurious.com/recipes/member/views/pickled-okra-50149804 (may not work)