In my experience okra pickled with jalapeño makes for a much hotter pickle than one might expect. Don’t know why, don’t much care. Some like it hot and I am one of those some ones.
HOT PICKLED OKRA
Recipe – Makes 1 quart
1 pint fresh okra
3 jalapeño peppers
3 c. white vinegar
1 t. salt
1 T. sugar
3 cloves garlic, peeled and smashed
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Wash the okra okra and trim the stems to make a clean fresh cut. Don’t cut into the pod, just clean up the stem end. Trim the stems of the jalapeño peppers down to a nub, then slice each in half long ways. Scrape out the seeds and the white ribs.
Stuff the okra into sterilized canning jars (1 quart or 2 pints). Stuff the jalapeño halves down between the okra and the walls of the jar so they are pressed up against the glass. Stuff the smashed garlic cloves into the okra.
Bring the vinegar, salt and sugar to a boil. Pour the boiling liquid over the okra in the sterilized jars. Seal with sterilized lids. Process in a boiling water bath for 15 minutes.
Check seals.
