Quick Pickled Okra with Ancho

1 pound fresh okra

1 ancho chile, seeded and torn into 1-inch pieces

2 garlic cloves, peeled and sliced

2 teaspoons yellow 

mustard seeds

2 cups apple cider vinegar 

(5 percent acidity)

2 cups water

2 tablespoons kosher salt

2 teaspoons granulated sugar

Wash 2 quart jars and lids and let air dry. Wash okra and trim stems down to the cap without cutting into the seed pod. 

Pack each jar with okra. In a small saucepan, combine vinegar, water, ancho pieces, garlic, mustard seeds, salt and sugar. Bring to a boil over medium-high heat. Let steep 1 hour, then bring back to a boil.

Pour vinegar mixture over okra, leaving 1/4 inch of space at the top of the jar. Let cool at room temperature for about an hour, then cover with lid and refrigerate at least 48 hours before opening. Keep refrigerated up to 3 weeks.