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
• 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
• 1 pound raw okra, chopped
• Special equipment: 2 tightly sealable jars (recommended: glass mason jars)

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Instructions

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. Add thyme, salt, 2 tablespoons of sugar and apple cider vinegar. Allow mixture to simmer until sugar and salt dissolve, about 5 minutes. *Do not boil* Strain vegetables. Fill jar with vegetable mixture and juice. Place in refrigerator for 30 to 60 minutes.
3. 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. Pour okra and juice into a tightly sealed jar and refrigerate for 30 to 60 minutes.