These sweet okra pickles are a bit of a cheat since they call for processed and pickled piquanté peppers (often found under the brand name Peppadew) as well as some of the brine.
Slideshow:How to Make Pickles
1 1/2 pounds fresh whole okra
15 processed and pickled sweet piquanté peppers, roughly chopped
3 dried red chile peppers
3 garlic cloves, peeled
1 cup water
2 cups cider vinegar
2 tablespoons 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 and piquanté pepper pieces evenly between 3 sterile canning pint jars. Place 1 dried chile pepper 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.
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