Pickled Okra

• 2 pounds young, small to medium okra pods
• 4 small dried chiles, split in 1/2
• 2 teaspoons mustard seeds
• 12 sprigs fresh dill
• 4 cloves garlic, whole
• 1 teaspoon whole peppercorns
• 1/4 cup kosher salt
• 2 cups rice wine vinegar
• 2 cups bottled water

1. Special Equipment: 4 pint-sized canning jars, sterilized*
2. Wash the okra and trim the stem to 1/2-inch.
3. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars.
4. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
5. In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil.
6. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid.
7. Seal the lids.
8. Set in a cool dry place for 2 weeks.

okra pods, chiles, mustard seeds, dill, garlic, peppercorns, kosher salt, rice wine vinegar, water

Taken from www.foodnetwork.com/recipes/alton-brown/pickled-okra-recipe.html (may not work)