Spicy quick-pickled okra
Spicy quick-pickled okra
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes, plus cooling and chilling times | Makes 4 pints
4 small dried chile peppers, such as chiles de arbol or bird's eye 2 teaspoons brown mustard seeds 1 teaspoon whole black peppercorns 8 garlic cloves, peeled but left whole 2 pounds okra, stem ends trimmed 4 cups distilled white vinegar 2 cups water 2 tablespoons pickling salt

Step 1 Place 1 chile, one-half teaspoon mustard seeds, one-fourth teaspoon peppercorns and 2 garlic cloves in each of 4 sterilized pint jars. Divide the okra evenly among the jars, place the pods vertically with the stems alternating up and down.

Step 2 In a medium saucepan over medium heat, bring the vinegar, water and salt to a boil. Carefully pour the boiling mixture over the okra in the jars, leaving one-fourth inch of headroom between the liquid and the top of the jar. Seal the lids, and cool to room temperature. Store in the refrigerator for up to 6 weeks.

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