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Recipe courtesy of Aaron McCargo Jr.

Show: Big Daddy's House

Episode: Breakup to Makeup

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

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

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)