Pickled Okra

​A delicious addition to a Bloody Mary, pickled okra is also a great snack on a Southern inspired cheese board, with pimento cheese and Smithfield ham. To reduce the spiciness, either reduce or omit the peppers.

 1 1/2 pounds fresh whole okra 
 3 fresh jalapeño 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

Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars. Place 3 dried chiles and 1 clove of garlic into each jar.
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. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the brine as evenly as possible into the jars. 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.