Sweet and Spicy Pickled Okra
Ingredients
2 ¼-inch slices lemon2 ¼-inch slices jalapeño
2 garlic cloves, peeled
4 tsp. mustard seed
2 tsp. whole coriander seed
2 tsp. curry powder
½ tsp. whole fennel seed
2 allspice berries
8 whole black peppercorns
24 whole okra pods, washed and patted dry
1 cup cider vinegar
1 cup water
1 Tbsp. plus 1 tsp. kosher salt
2 tsp. sugar
Preparation
• In the bottom of each of 2 sterilized 1-pint Mason jars, place a lemon slice, jalapeño slice and garlic clove. Add to each jar: 2 teaspoons mustard seed, 1 teaspoon coriander, 1 teaspoon curry powder, ¼ teaspoon whole fennel seed, 1 allspice berry and 4 whole black peppercorns.
• Pack each jar with 12 okra pods, alternating stem up and stem down to get the pods to fit into the jars.
• To a nonreactive pot, add cider vinegar, water, salt and sugar. Bring to a boil. Let boil until salt and sugar are dissolved.
• Pour hot liquid over the okra in the jars leaving about ½-inch of headspace. Let sit, uncovered, at room temperature, until the jars are just slightly warm to the touch. Screw on lids and refrigerate at least 24 hours before eating. Pickled okra will keep refrigerated for 2 to 3 weeks.
