Some like it hot. These spicy okra pickles, made with fresh jalapeño slices and dried whole chiles, are for them. For even more kick, add a tablespoon or two of dried chile flakes to the brine.
1 1/2 pounds fresh whole okra
3 fresh jalapeño peppers, cut into 1/4-inch slices
9 dried red chile peppers
3 garlic cloves, peeled
1 cup water
2 cups cider vinegar
1 tablespoon mustard seeds
1/2 cup sugar
How to Make It
Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars. Place 3 dried chiles and 1 clove of garlic into each jar.
In a small saucepan over medium-high heat, combine the water, vinegar, mustard seeds, peppercorns, sugar, and 2 tablespoons of kosher salt for the brine. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the brine as evenly as possible into the jars. Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week.
Pickled okra should last up to 6 months in a sealed jar when stored in a cool, dry place. Refrigerate after opening.
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