Dill Pickled Okra

• 1 1/2 pounds fresh whole okra
• 3 dried red chile peppers
• 3 garlic cloves, peeled
• 3 whole cloves
• 3 teaspoons dried dill, divided
• 6 sprigs fresh dill
• 1 cup water
• 1 cup cider vinegar
• 1 cup distilled white vinegar
• 1 tablespoon mustard seeds
• 1 teaspoon black or white peppercorns
• 1 1/2 teaspoon sugar
• Kosher salt

1. Divide the okra evenly between 3 sterile pint-size canning jars.
2. Place 1 dried chile, 1 clove of garlic, 1 whole clove, 1 teaspoon of dried dill, and 2 sprigs of fresh dill into each jar.
3. In a small saucepan over medium-high heat, combine the water, vinegars, 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 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, cloves, dill, dill, water, cider vinegar, white vinegar, mustard seeds, black, sugar, kosher salt

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