Okra Pickled in the Mexican Fashion recipe

By Judy Walker, NOLA.com | The Times-Picayune
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A recipe printed in 1997 originated with chef Katie Sutton ofTthe Hess Collection Winery in Napa Valley.

Okra Pickled in the Mexican Fashion

Makes 6 pints

1 pound okra

1/4 cup salt

6 cups water

3 cups cider vinegar

2 medium onions, thinly sliced

10 garlic cloves

1 cup vegetable oil

7 bay leaves

1 bunch each marjoram and thyme

2 stems oregano

Salt to taste

1 pound jalapeno peppers

1 pound carrots, thinly sliced

Pierce okra in several spots and sprinkle with the one-fourth cup salt. Cover with cold water and let stand for two hours; drain.

In a large pot, combine water, vinegar, onions, garlic, oil, bay leaves, marjoram, thyme, oregano and salt to taste. Bring to a boil; add jalapenos, carrots and okra. Return to a boil; then ladle into hot, sterilized jars to within one-eighth inch of the top. Attach sterilized lids and rings. Process in a boiling water bath for seven minutes, according to lid manufacturer’s instructions.

Store in a cool, dark place. Prepare at least one week before using; their best flavor develops in three to four weeks.