Photo: Pickled Peppers and Okra Recipe
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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By BiGiGi
Tallahassee, 48
on July 15, 2009
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I liked the taste but thought the recipe was very poorly written. Were you supposed to heat the vinegar, sugar and spices for the okra?. The way the sugar was listed in ingredients was confusing. What was the purpose of straining the juice on the peppers and then putting them together. If you were trying to get rid of the spices, wouldn't they have stayed with the peppers. Should the okra have been strained? Great idea but directions weren't detailed enough.
By halnbet_5933112
Manson, WA
on March 24, 2009
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Hit or miss ---definitly HIT!! i won't ever buy canned jalapeno peppers again. Well only as a last resort. Did not try the Okra. Since I live in Central Washington, Okra is not readly available here. But when I do find some I will definitly try them. On a second note, I have tried to pickle jalapenos using various recipes to some success, but this one tops them all. I say THANK YOU!!
By voncon2_11745030
Dallas, TX
on March 19, 2009
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I didn't save the show, so I cant remember and I cant tell from the recipe, am I supposed to heat the Okra and vinegar like we do the jalapenos?
Also, is this recipe safe to do in large batches and then store for later use? I thought canning was a more involved process in order to make them safe for eating for months and years?
Great recipe and tastes super
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