A delicious addition to a Bloody Mary, pickled okra is also a great snack on a Southern inspired cheese board, with pimento cheese and Smithfield ham. To reduce the spiciness, either reduce or omit the peppers.
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 Kosher salt 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. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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