There has been some BEAUTIFUL okra at the farmers’ market this year! What to do with it? Gumbo? No, too hot out for gumbo. Fry it? No, not the healthiest idea. I know! Pickle it!
Pickled okra tastes wonderful, especially if you add in a little heat. It has a better crunch than most pickles. Not to mention, these jars look gorgeous sitting on the shelf in the fridge. Pretty and delicious? Yes, please.
Start with a medium sauce pan on the stove top. Into the sauce pan goes four cups apple cider vinegar, four cups of water, six tablespoons raw sugar, four tablespoons sea salt, two tablespoons mixed peppercorns, two or three teaspoons of red chili flakes (depending on how much heat you like), and four bay leaves. Bring to a boil, continue boiling until sugar dissolves and turn off heat.
Wash one pound of okra. Divide it between two quart size mason jars, of which we have an overabundance.
Take a stroll out to the garden, and pick two banana peppers, and a generous handful of both oregano and thyme.
Wash and slice the peppers, and put one of each along with the seeds into the jar with the okra. Wash the oregano and thyme, divide and place into the jar as well.
Pour the juice into the jars. Allow to cool on the kitchen counter. Do NOT put the hot jars into the cold fridge or this will end badly. Either breakage, or bacteria will form.
Once cool, place in the refrigerator for up to four weeks. Allow to sit at least a few days before enjoying so that they have time to soak up all the yummy goodness in the juice.