Recipes Hot Pickled Okra Be the first to rate & review! Some like it hot. These spicy okra pickles, made with fresh jalapeño slices and dried whole chiles, are for them. For even more kick, add a tablespoon or two of dried chile flakes to the brine. Slideshow: Spicy Recipes By Emily Farris Published on December 9, 2013 Print Rate It Share Share Tweet Pin Email Photo: © Emily Farris Total Time: 30 mins Yield: 3 1-pint jars Ingredients 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 Directions 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. Make Ahead Pickled okra should last up to 6 months in a sealed jar when stored in a cool, dry place. Refrigerate after opening. Rate it Print