It seems that many people in the Riverview CSA are into canning and pickling. I found this recipe idea from the Food Network’s “Big Daddy’s House” an intriguing way to use jalapenos and okra in one fell swoop. The original directions were a little confusing, so I’ve modified them here. The idea seemed worth sharing, especially if you’re a household that uses pickled jalapenos.The quantities of jalapenos and okra called for here may not match what you got in your box, but I think you could add in some of the green peppers as well to make a total of 1 1/2 pounds of vegetables (in addition to the carrots and onion).
Ingredients:
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 1/2 cup granulated sugar 3 cups apple cider vinegar 3 cups white vinegar 2 tablespoons pickling spice 1 teaspoon crushed red pepper flakes 1 pound raw okra, chopped or whole
Preparation:
Make a slit to the middle of the jalapenos.
In a large saucepan with oil, sauté jalapenos, carrots, onions and garlic until jalapeno just begins to soften. Add thyme, salt, sugar, apple cider and white vinegars, pickling spice and red pepper flakes. Allow mixture to simmer until sugar and salt dissolve, about 5 minutes. Do not boil. Remove from heat and stir in okra. Fill jars and cool. Since this pickle is not processed, you’ll need to store it in the refrigerator. Give the pickles at least a week to really become flavorful.