Recipe courtesy of Aaron McCargo Jr.

Pickled Peppers and Okra

Name: Pickled Peppers and Okra
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H25M0.000S
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)

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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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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.