I’m in a pickling mood these days, especially since the pickled jalapenos worked so well! We had some tender okra, so I decided to pickle some. The spices in this are a little different from the jalapenos, but they work well with the okra- I really like the flavor of dill seeds in it. Anyhow, the pickled okra make a great snack and stay well as long as you refrigerate them. You can also reuse the liquid. Once you finish a batch of the okra, you can boil the liquid again and just pour it over more okra.
Ingredients1-2 pequin peppers (optional, if you want it spicy)
15 okra, rinsed well (small and tender ones are best)
4 garlic cloves, sliced
1 carrot, sliced (optional)
1/2 cups water
1/2 cups white vinegar
2 tsp salt (I used sea salt)
1 tsp sugar
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 whole bay leaves
1 tsp dill seeds
1 tsp whole black peppercorns
1 tsp whole coriander seeds
1. Place the whole okra, pequin peppers, garlic, and carrots in a large glass jar.
2. In a small saucepan, bring the remaining ingredients to a boil on med-high heat. Turn the heat down to med and simmer for 5 mins.
3. Pour the pickling juice into the glass jar. Let it cool, then cover tightly and refrigerate for at least a week (I shake it every day to mix it up).