Pickled Peppers and Okra
- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 servings
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
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.
