Pickled Peppers and Okra

• 3 tablespoons olive oil
• 1/2 pound jalapenos
• 1 carrot, peeled and thickly chopped
• 1 white onion, thickly sliced
• 5 gloves garlic, smashed, divided
• 2 sprigs thyme
• 2 tablespoons kosher salt
• 2 tablespoons granulated sugar, plus 1/2 cup
• 3 cups apple cider vinegar
• 3 cups white vinegar
• 2 tablespoons pickling spice
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons kosher salt
• 1 pound raw okra, chopped
• Special equipment: 2 tightly sealable jars (recommended: glass mason jars)

1. Make a slit to the middle of the jalapenos.
2. In a large saucepan with oil, saute jalapenos, carrots, onions and 3 cloves garlic.
3. Add thyme, salt, 2 tablespoons of sugar and apple cider vinegar.
4. Allow mixture to simmer until sugar and salt dissolve, about 5 minutes.
5. *Do not boil* Strain vegetables.
6. Fill jar with vegetable mixture and juice.
7. Place in refrigerator for 30 to 60 minutes.
8. In a large bowl, mix together white vinegar, 1/2 cup sugar, pickling spice, red pepper flakes, salt, remaining 2 cloves of garlic and okra.
9. Pour okra and juice into a tightly sealed jar and refrigerate for 30 to 60 minutes.

olive oil, jalapenos, carrot, white onion, garlic, thyme, kosher salt, sugar, apple cider vinegar, white vinegar, pickling spice, red pepper, kosher salt, okra, sealable jars

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/pickled-peppers-and-okra-recipe.html (may not work)