#summerpickle

SmOkra

1Lb of okra (about 12 large ones)

1 cup white vinegar


1 tablespoon sugar


1 tablespoon salt


1 tablespoon smoked paprika 


1/2 teaspoon whole mustard seed


1/2 teaspoon whole pepper corns


1/2 teaspoon cayenne pepper (or more if you like it hot)


1/2 teaspoon cumin seeds


2 clove of garlic smashed

1. Clean Okra and stand/pack into a pickling Jar

2. In a small non-reactive pot, bring the rest of the ingredients to a boil for a minute or until the sugar salt is dissolved

3. Pour this mixture into the jar and add enough water to cover the tops of the okra. 

4. You may have to weigh them down with a small dish since they float.

5. Let jar come to room temperature.then store in the fridge. 

6. Recipe says wait a week, I would give them 2 before you enjoy, the flavor got stronger the longer it sat in the fridge.

Wasn't my favorite so far of all the things pickled- and it may of been the flavor took a while to get absorbed.

Husband rating: 7 (after a few weeks)

My Sources:

Spicy ginger pickled carrots.

ingredients 1 pound smaller organic carrots 3 tablespoons matchsticks of peeled fresh ginger 3 cloves of garlic 1 teaspoon of crushed red peppers 1 cup vinegar 1/4 cup sugar 1 tablespoon kosher salt

preparation Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Pack into clean, sterilized jars, with the ginger and garlic.

Combine 1 cup water with the vinegar, sugar, and salt in a saucepan and bring to a boil.

Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar. At this point the pickles are pretty much done but they will be at their best a day or two later.