Hot Pickled Okra

• 1 1/2 pounds fresh whole okra
• 3 fresh jalapeno peppers, cut into 1/4-inch slices
• 9 dried red chile peppers
• 3 garlic cloves, peeled
• 1 cup water
• 2 cups cider vinegar
• 1 tablespoon mustard seeds
• 1/2 cup sugar
• Kosher salt

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

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