Does anyone have a T&T pickled okra recipe. Not a sweet recipe, but a spicey (hot) recipe?
BJ – I definitely do not have a T&T recipe for this as I cannot stand okra. That being said, I found these online and they look like they meet your criteria (especially Emerille’s): Pickled Okra 1 qt white vinegar 1/2 cup salt, not iodized 1 cup Water fresh okra dill seed hot red peppers hot green peppers garlic cloves Place 1/2 teaspoon dill seed in bottom of each sterilized pint jar. Pack washed fresh okra as tightly as possible in each jar being careful not to bruise the okra. Add 1/2 t dill seed, 1 hot green pepper, 1 hot red pepper and 1 clove of garlic to each jar. Bring to boil the vinegar, water, and salt. Cover okra with hot mixture. Seal jars and process in boiling water bath according to jar manufacturer’s instructions. Allow to stand two weeks. Chill before serving. Spicy Pickled Okra (Emerill’s recipe) 2 pounds fresh young okra (2 to 3-inch pods are best) 1 quart white vinegar 6 tablespoons kosher salt 8 cloves garlic, peeled 16 fresh hot peppers 1/3 cup whole mustard seed
