Hot Pickled Okra

1. 1

   Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars.

2. 2

   Place 3 dried chiles and 1 clove of garlic into each jar.

3. 3

   In a small saucepan over medium-high heat, combine the water, vinegar, mustard seeds, peppercorns, sugar, and 2 tablespoons of kosher salt for the brine.

4. 4

   Stir until the sugar and salt are dissolved.

5. 5

   Once the mixture has reached a rolling boil, pour the brine as evenly as possible into the jars.

6. 6

   Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.