Pickled Okra by Steven Satterfield of Miller Union

Wash okra. With clean hands stuff the okra into jars and pack tightly. Add 1-2 dried chiles 2-3 slices of onion per jar, and distribute the spices evenly among each jar. Meanwhile, bring the sugar, salt, vinegar and water to a boil in a nonreactive saucepot. Ladle the hot vinegar brine into the jars and quickly seal them. Process in a boiling water bath if desired. If you don’t process them store in the refrigerator and allow at least 5 days before opening so the okra will “pickle”.