Hot Pickled Okra

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.