Pickled Okra and Carrot

[Guest guest]

I got this from Christina Pirello's cookbook.

She has a show on PBS and Cn8.

www.christinacooks.com lots of recipes here too.

 

Pickled Okra and Carrot

What You'll Need

8-10 okra, 3-4 inches, rinsed well

6-8 carrots, cut into 3-4-inch x _ sticks

12 cloves fresh garlic, peeled, left whole

3 cups apple cider vinegar

3 cups spring or filtered water

1/2 teaspoon crushed red pepper flakes

1 tablespoon dill seeds

1 tablespoon mustard seeds

1 1/2 tablespoons sea salt

1 tablespoon Suzanne's Specialties brown rice syrup

3, 1-quart jars with lids

Instructions

Clean vegetables and towel dry them. Clean jars and dry them.

 

Blanche carrot sticks in boiling water for 1 minute. Drain well and

rinse under cold water to stop cooking. Arrange okra and carrots in

jars. Push 4 garlic cloves into each jar.

 

Place vinegar, water, spices, salt and rice syrup in a sauce pan and

bring to a boil. Reduce heat to low and cook brine until the salt is

dissolved, stirring

occasionally. Turn off heat and allow brine to cool to just warmer

than room temperature. Pour brine (with seeds) into each jar to

completely cover the veggies. Allow to cool completely before sealing

jars. Let pickles stand at room temperature for one day to allow

flavors to develop before serving.

 

Note: Pickles will keep for about a month refrigerated. Also note

that you can make these pickles the standard way, sterilizing jars,

boiling finished pickle jars and sealing them. The pickles will then

keep for 6 months out of the refrigerator.