Pickled Peppers and Okra

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 3 tablespoons olive oil
  • 1/2 pound jalapenos
  • 1 carrot, peeled and thickly chopped
  • 1 white onion, thickly sliced
  • 5 gloves garlic, smashed, divided
  • 2 sprigs thyme
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar, plus 1/2 cup
  • 3 cups apple cider vinegar
  • 3 cups white vinegar
  • 2 tablespoons pickling spice
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons kosher salt
  • 1 pound raw okra, chopped
  • Special equipment: 2 tightly sealable jars (recommended: glass mason jars)
Directions

Make a slit to the middle of the jalapenos.

In a large saucepan with oil, saute jalapenos, carrots, onions and 3 cloves garlic. Add thyme, salt, 2 tablespoons of sugar and apple cider vinegar. Allow mixture to simmer until sugar and salt dissolve, about 5 minutes. *Do not boil* Strain vegetables. Fill jar with vegetable mixture and juice. Place in refrigerator for 30 to 60 minutes.

In a large bowl, mix together white vinegar, 1/2 cup sugar, pickling spice, red pepper flakes, salt, remaining 2 cloves of garlic and okra. Pour okra and juice into a tightly sealed jar and refrigerate for 30 to 60 minutes.

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    Recipe courtesy of Food Network Kitchen