This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Quick-Pickled Spicy Okra

pint- or quart-size canning jars with lids (jar size depends on length of okra as okra need to fit inside the jar)
2 cups apple cider vinegar
1½ tablespoons kosher salt
1 tablespoon sugar
2 cups water
6 cloves garlic, peeled
6 small dried red chiles
2 teaspoons coriander seed
1 tablespoon yellow mustard seed
1 teaspoon whole black peppercorns
1 pound okra

In a small saucepan, bring vinegar, salt, sugar and water to a boil, turn off heat, and set mixture aside.

With stems facing up, stuff jars with okra, garlic cloves and red chiles, leaving ¼” headspace at the top of the jar.

Using a dry skillet, toast coriander seed, mustard seed and peppercorns.  Divide evenly into the jars.

Evenly divide vinegar mixture among stuffed jars, and seal them tightly. Let cool to room temperature, then store them in the refrigerator, where they will last for about a month.