Copycat Wickles Pickled Okra

Ingredients

4 16-ounce (one pint) mason jars with lids
3 cups apple cider vinegar
1 cup white vinegar
1 cup water
3 cups granulated sugar
8 cloves garlic, peeled
1 tablespoon pickling spices
1 teaspoon cumin seed
1 teaspoon dehydrated onion
1 teaspoon red chili flakes
1 teaspoon kosher salt
1/2 teaspoon celery seed
1/2 teaspoon black peppercorns
4 fresh birds eye chili peppers with a small 1/2-inch slit cut into one side of each
1 to 1 1/2 pounds fresh okra, rinsed and dried

Preparation

1. Fill a large pot with water and bring to a boil. when boiling, carefully place the jars and lids into the water, making sure that the jars are filled up with the water too. Boil jars and lids for a minute or so and remove them from the pot. Set aside to cool while you make the pickle brine.

2. Combine the rest of the ingredients, except the chilies and okra in a pot on the stove and bring to a boil. You can use the same pot you used to sterilize the jars. When boiling, reduce heat and simmer for about 3 minutes. Taste the brine and adjust the seasonings to your taste.

3. Place 2 garlic cloves and 1 chili pepper into each jar. Then, fill each jar with okra, packing it as tightly as you can without breaking the stalks. Fill each jar to the top with brine, completely covering the okra. Cover tightly with the lids and let cool on the counter for about 30 minutes.

4. Place jars in the fridge to chill. Wait at least 2 days before using. Longer is better.

5. Serve your pickles in salads or with burgers, plopped in a Bloody Mary or right out of the jar.

Enjoy!

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