Servings: 2 jars
7 ounces okra, rinsed and trimmed
8 1/2 ounces cider vinegar
8 1/2 ounces rice wine vinegar
1/4 cup sea salt
2 tablespoons raw sugar
4 ounces bourbon
12.6 grams yellow mustard seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1 tablespoon chili flakes
4 fresh dill sprigs
3 garlic cloves, peeled and thinly sliced
pared zest half a lemon
1, In a medium saucepan, combine the vinegars, salt, sugar, and 1 cup water over medium-high heat. Stir, dissolving the salt and sugar, 2 to 3 minutes. Add the bourbon, mustard and coriander seeds, plus the peppercorns and simmer another 5 minutes.
2. Divide the okra, dill, garlic, and lemon zest between two 300 ml (10 fl oz) jars and pour the pickling liquid evenly between each. Secure each jar with a lid and cool completely before refrigerating. The pickles will be ready to eat within 2 days and will keep, refrigerated, for 2 weeks.
Author Note: This recipe is courtesy of Freddie Janssen's cookbook, Pickled: Over 60 inspiring recipes for Pickling, Kimchi, Vinegars & More.