Crispy Fried Pickled Okra

¾ c. Miracle Whip or mayo
3 T. chopped fresh chives
1-2 chipotle pepper in adobo sauce, seeded and finely chopped
2 T. minced garlic
1 T. fresh lime juice
1 T. adobo sauce (from can)
2 t. black pepper
1 lb. small to medium fresh okra pods
2 ½ c. apple cider vinegar
2 c. water
3 T. sugar
3 T. kosher salt
1 t. coriander seeds
1 t. mustard seeds
1 t. black peppercorns
1 garlic clove, smashed
1 bay leaf
Vegetable oil for frying
¾ c. flour
½ c. cornstarch
1 c. pale lager beer, chilled

1. In bowl, whisk together mayo, chives, chipotle pepper, minced garlic, lime juice, adobo sauce, 1 t. black pepper until smooth. Refrigerate up to 2 days.
2. Place okra in large heatproof bowl.
3. In large saucepan, bring vinegar, 2 c. water, 2 T. salt, coriander seeds, mustard seeds, peppercorns, smashed garlic and bay leaf to boil over medium heat, cook, stirring occasionally, until sugar and salt dissolves.
4. Pour vinegar mixture over okra.
5. Place plastic wrap on top of pickling liquid to keep okra submerged. Let cook to room temp for 20-30 minutes. Refrigerate for 2 hours.
6. With slotted spoon, remove okra from pickling liquid, drain on paper towels. Pat dry.
7. Halve, smash and slice okra as desired.
8. Fill large Dutch oven halfway with oil and heat over medium heat until deep-fry thermometer registers 375.
9. In large bowl, stir together flour, cornstarch, remaining salt and pepper.
10. Whisk in beer until smooth.
11. Working in batches, evenly coat pickled okra in batter, letting excess drip off.
12. Fry until golden brown and crispy, 2-3 minutes.
13. Serve with the chipotle aioli.