Hot Pickled Okra Recipe

Cooking Directions

• 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.

Cooking Tips

• For those who want less kick, cut garlic and chilli in half.

Serving and Storage Tips

• STEP 1.Pickled okra should last up to 6 months in a sealed jar when stored in a cool, dry place. Refrigerate after opening.