These sweet and spicy okra pickles call for processed and pickled piquanté peppers (often found under the brand name Peppadew) as well as some of the brine. Fresh jalapeño peppers and dried chilis add a burst of heat.
1 1/2 pounds fresh whole okra
3 fresh jalapeño peppers, cut into 1/4-inch slices
10-12 processed and pickled sweet piquanté peppers, roughly chopped
6 dried red chile peppers
3 garlic cloves, peeled
1 cup water
2 cups cider vinegar
1 tablespoon sweet piquanté pepper brine
1 tablespoon mustard seeds
1 teaspoon black or white peppercorns
1 1/2 cups sugar
How to Make It
Divide the okra, jalapeño peppers, and piquanté pepper pieces evenly between 3 sterile canning pint jars. Place 2 dried chiles and 1 clove of garlic into each jar.
In a small saucepan over medium-high heat, combine the water, vinegar, piquanté pepper brine, mustard seeds, peppercorns, sugar, and 1 tablespoon 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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.