Pickled Okra

These zippy okra pickles are terrific additions to cocktails, especially vodka martinis and Bloody Marys. The dried chiles here give the okra a slight kick; if you prefer spicier pickles, add another chile or two to each jar.

Ingredients

1. 1 pound okra, trimmed
2. 4 small dried red chiles
3. 2 bay leaves
4. 2 garlic cloves, halved
5. 1 teaspoon dill seeds
6. 1 teaspoon coriander seeds
7. 1 teaspoon black peppercorns
8. 1 1/2 cups water
9. 1 1/2 cups cider vinegar
10. 1 1/2 tablespoons kosher salt

Directions

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