Pickled Okra:
1 pound of Whole Okra
4 Serrano Chiles
1 C Water
1 C Apple Cider Vinegar
3 Cloves fo Garlic, minced.
1 tsp Turmeric
3 TBS Pepper
2 TBS Sea Salt
Clean the Okra Pods.
Pack tightly, stem side up into 2 Pint Sized Canning Jars.
Tuck 2 Chiles into each Jar.
In a Stainless Steel Saucepan:
Water
Vinegar
Garlic
Turmeric
Pepper
Salt
Whisk well.
Bring to a Boil.
Whisk again.
Divide the Brine between the 2 Jars.
Seal them and store them in a Pantry for 3 weeks.
Enjoy!
Peace in the Kitchen!
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