Recipes Sweet Pickled Okra Be the first to rate & review! 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 By Emily Farris Published on December 9, 2013 Print Rate It Share Share Tweet Pin Email Photo: © Emily Farris Total Time: 30 mins Yield: 3 1-pint jars Ingredients 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 Kosher salt Directions 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. Make Ahead Pickled okra should last up to 6 months in a sealed jar when stored in a cool, dry place. Refrigerate after opening. Rate it Print