Bourbon-Brined Pickled Okra

At Girasol, we roast whole cloves of garlic and use them in all kinds of things, including this okra recipe. If you don't want to take the time to roast the garlic, just use raw garlic. It'll still taste delicious. I use fresh dill to infuse flavor into the okra and brine, but in a pinch or if you prefer, substitute fresh thyme. 

Ingredients:

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1/2 cup bourbon
• 1/4 cup kosher salt
• 2 tablespoons sugar
• 1 tablespoon Dijon mustard
• 2 teaspoons red pepper flakes
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole black peppercorns
• 10-12 whole allspice berries
• 2 garlic cloves
• 1 shallot, peeled and sliced
• 5 sprigs fresh dill
• Whole fresh okra pods
• Sterilized (pint sized) canning jars and lids

Method:

1. Whisk together vinegars and next 8 ingredients in a microwave-safe liquid measuring cup, stirring until sugar and salt dissolve. Stir in garlic and shallot. Microwave at high power for 3-5 minutes or until boiling, stirring every minute. Add dill to brine; let stand 2 minutes.
2. Pack okra into jars and pour hot brine over top to fill jars. Screw lids in place. Turn jars upside down for 5 minutes or until sealed. (You should hear a popping sound when jar seals.) Cool to room temperature. Brine okra in jars at least a week before serving.