Pickled Peppers and Okra

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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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)


  1. Make a slit to the middle of the jalapenos.
  2. 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.
  3. 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.