Smoky Pickled Okra
Yield: Makes four 1-pt. jars
- 2 cups white vinegar
- 1/3cup salt
- 1/4cup smoked paprika
- 2 teaspoons black peppercorns
- 2 teaspoons sugar
- 1 teaspoon cayenne
- 1 teaspoon mustard seeds
- 1 1/2pounds small okra, rinsed and trimmed
- 4 large cloves garlic, peeled
- In medium saucepan, bring 2 cups water, the vinegar, salt, paprika, peppercorns, sugar, cayenne and mustard seeds to boil over medium-high heat, stirring, until salt is dissolved, about 5 minutes. Divide okra and garlic among 4 hot, sterilized 1-pt. jars, alternating okra stem up and stem down for space. Ladle in hot pickling liquid, leaving 1/2 inch headspace; seal jars. In water-bath canner, process jars for 15 minutes.