Sweet and Spicy Pickled Okra

• 1 1/2 pounds fresh whole okra
• 3 fresh jalapeno peppers, cut into 1/4-inch slices
• 10-12 processed and pickled sweet piquante peppers, roughly chopped
• 6 dried red chile peppers
• 3 garlic cloves, peeled
• 1 cup water
• 2 cups cider vinegar
• 1 tablespoon sweet piquante pepper brine
• 1 tablespoon mustard seeds
• 1 teaspoon black or white peppercorns
• 1 1/2 cups sugar
• Kosher salt

1. Divide the okra, jalapeno peppers, and piquante pepper pieces evenly between 3 sterile canning pint jars.
2. Place 2 dried chiles and 1 clove of garlic into each jar.
3. In a small saucepan over medium-high heat, combine the water, vinegar, piquante pepper brine, mustard seeds, peppercorns, sugar, and 1 tablespoon 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 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, jalapeno peppers, peppers, red chile peppers, garlic, water, cider vinegar, sweet piquante pepper, mustard seeds, black, sugar, kosher salt

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