Pickled Okra

• 1 pound okra, trimmed
• 4 small dried red chiles
• 2 bay leaves
• 2 garlic cloves, halved
• 1 teaspoon dill seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 1/2 cups water
• 1 1/2 cups cider vinegar
• 1 1/2 tablespoons kosher salt

1. Pack the okra, chiles, bay leaves and garlic cloves into 2 sterilized, 1-pint canning jars.
2. Add half of the dill seeds, coriander seeds and peppercorns to each jar.
3. In a medium saucepan, combine the water, vinegar and salt and bring to a boil over high heat, stirring to dissolve the sugar.
4. Pour the brine over the okra, leaving a 1/2 inch of space at the top.
5. Close the jar with lids and rings.
6. To process, boil the jars at 212 for 10 minutes (see Canning 101).
7. Let cool to room temperature and serve immediately or store in a cool, dark place for up to 1 year.
8. Refrigerate after opening.

okra, red chiles, bay leaves, garlic, dill seeds, coriander seeds, black peppercorns, water, cider vinegar, kosher salt

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