1 chipotle pepper in adobo sauce, seeded and finely chopped
2 cloves garlic, grated
2 teaspoons fresh lime juice
2 teaspoons adobo sauce (from can)
1¼ teaspoons ground black pepper, divided
1 pound small to medium fresh okra pods
2½ cups apple cider vinegar
2 cups water
3 tablespoons sugar
3 tablespoons kosher salt, divided
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 clove garlic, smashed
1 bay leaf
Vegetable oil, for frying
¾ cup all-purpose flour
½ cup cornstarch
1 cup pale lager beer, chilled
Instructions
In a small bowl, whisk together mayonnaise, chives, chipotle pepper, grated garlic, lime juice, adobo sauce, and ½ teaspoon black pepper until smooth. Refrigerate for up to 2 days.
Place okra in a large heatproof bowl.
In a large saucepan, bring vinegar, 2 cups water, sugar, 2 tablespoons salt, coriander seeds, mustard seeds, peppercorns, smashed garlic, and bay leaf to a boil over medium-high heat; cook, stirring occasionally, until sugar and salt are dissolved, 1 to 2 minutes. Pour vinegar mixture over okra. Place a piece of plastic wrap on surface of pickling liquid to keep okra submerged. Let cool at room temperature for 20 minutes; refrigerate for 2 hours.
Using a slotted spoon, remove okra from pickling liquid, and let drain on paper towels. Pat dry. Halve, smash, and slice okra as desired.
Fill a large Dutch oven halfway with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°.
In a large bowl, stir together flour, cornstarch, remaining 1 tablespoon salt, and remaining ¾ teaspoon black pepper; whisk in beer until smooth. Working in batches, evenly coat pickled okra in batter, letting excess drip off. Fry until golden brown and crisp, 2 to 3 minutes. Serve immediately with chipotle aïoli.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fried-pickled-okra/