PICKLED BILL AKA OKRA

Pickled Bill aka okra image

Provided by Irisa Raina 9

Time 20m

Number Of Ingredients 15

roughly 2 pounds of fresh okra
enough water to cover them completely
2 tablespoons coarse kosher salt
FOR THE BRINE:
1 cup rice vinegar
5 & ½ cups water
2 cups turbinado sugar { dry measuring cup not liquid }
2 tablespoons coarse kosher salt
juice from a 24 ounce jar bread and butter pickles
INGREDIENTS:
6 large cloves garlic { 3 per jar }
2 sweet peppers use whatever color you'd like i used one red and gold
2 red onions { 1 per jar sliced into ¼ inch pieces}
2 large jalapeños sliced { one per jar }
6 fresh hot peppers of your choice { 3 per jar } i used habanero keeping them whole, just make a slit into each one

Steps:

1. Bring the water and salt to a rolling boil, rinse the okra and blanch them { 1 pound at a time } in salted water for 30 seconds, remove and place in cold water to stop the cooking. Bring the water up to a rolling boil again and do the last of the okra.
2. Wash & dry the peppers and cut them into strips. Cut the red onions into slices. Slice the jalapeños. Make a slit in each habanero pepper. When handling hot peppers make sure to wash your hands as soon as you are done. Bring the vinegar, water, sugar, kosher salt to boil. When it has come to a boil turn it off and add the bread & butter juice and stir,then add the whole garlic bulbs, cool the brine completely.
3. Make sure the jars, lids and rings are clean.
4. Put one habanero pepper on the bottom of each jar, add some of the garlic in between the layers, then start layering the okra, red & gold peppers, jalapeños and add the habanero in the middle and at the top.
5. Once you have all the ingredients in the jars pour the brine over both of the jars. Bring the brine to ¼ inch from the top.
6. Make sure you wipe the rim of the jars clean and you release any bubbles by running a knife all around. Put your lid and rings on.
7. Let these sit in the back of the refrigerator for at least 2 weeks turning them often....and enjoy!