Ingredients
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1 1/2 pounds fresh whole okra
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3 fresh jalapeño peppers, cut into 1/4-inch slices
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10-12 processed and pickled sweet piquanté peppers, roughly chopped
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6 dried red chile peppers
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3 garlic cloves, peeled
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1 cup water
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2 cups cider vinegar
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1 tablespoon sweet piquanté pepper brine
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1 tablespoon mustard seeds
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1 teaspoon black or white peppercorns
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1 1/2 cups sugar
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Kosher salt
Directions
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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.
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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.