4 Cloves Garlic, Thinly Sliced
1 Serrano Pepper, Thinly Sliced
1 Teaspoons Black Peppercorns
1 Pound Fresh Okra
2 Teaspoons Salt
1 1/2 Cups Apple Cider Vinegar
1/2 Cup Water
1/4 Cup MiSOgood Spicy Miso
Evenly divide the garlic, sliced serrano pepper between two sterilized pint-sized jars. Tightly pack the okra, holding the jars on their sides to get the first rows standing up straight.
In a medium saucepan over moderate heat, combine the salt, vinegar, and water. Bring to a boil and simmer until the salt has dissolved. Turn off the heat and whisk in the miso last.
While still hot, pour the brine into the jars, completely covering the okra. Firmly secure lids and either cool to make refridgerator pickles, or process in a hot water bath for a longer shelf life.
Let cure for at least a day before enjoying, but they do get better with age!
Makes 2 Pints
