How to Make It
Divide the okra evenly between 3 sterile canning pint jars. Place 1 dried chile, 1 clove of garlic, and one cinnamon stick into each jar.
In a small saucepan over medium-high heat, combine the water, vinegar, mustard seeds, peppercorns, turmeric, red chile flakes, celery seeds, dry ginger, curry powder, sugar, and 2 tablespoons of kosher salt for the brine. Stir until the sugar and salt are dissolved and spices are blended. Once the mixture has reached a rolling boil, pour the pickling 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.