Curry Pickled Okra

Name: Curry Pickled Okra
Ingredients: 1 1/2 pounds fresh whole okra; 3 dried red chile peppers; 3 garlic cloves, peeled; 3 whole cinnamon sticks; 1 cup water; 2 cups distilled white vinegar; 1 tablespoon mustard seeds; 1 teaspoon black or white peppercorns; 1/4 teaspoon turmeric; 1/4 teaspoon red chile flakes; 1/4 teaspoon celery seeds; 1/4 teaspoon dry ginger; 1 tablespoon red curry powder; 1/2 tablespoon sugar; Kosher salt

15 ingredients

6 steps

Ingredients

1 1/2 pounds fresh whole okra
3 dried red chile peppers
3 garlic cloves, peeled
3 whole cinnamon sticks
1 cup water
2 cups distilled white vinegar
1 tablespoon mustard seeds
1 teaspoon black or white peppercorns
1/4 teaspoon turmeric
1/4 teaspoon red chile flakes
1/4 teaspoon celery seeds
1/4 teaspoon dry ginger
1 tablespoon red curry powder
1/2 tablespoon sugar
Kosher salt

Directions

1

Divide the okra evenly between 3 sterile canning pint jars.
2

Place 1 dried chile, 1 clove of garlic, and one cinnamon stick into each jar.
3

In a small saucepan over medium-high heat, combine the water, vinegar, mustard seeds, peppercorns, turmeric, red chile flakes, celery seeds, dry ginger, curry powder, sugar, and 2 tablespoons of kosher salt for the brine.
4

Stir until the sugar and salt are dissolved and spices are blended.
5

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