Pickled Peppers and Okra

Make a slit to the middle of the jalapenos.

In a large saucepan with oil, sauté jalapenos, carrots, onions and garlic until jalapeno just begins to soften. Add thyme, salt, sugar, apple cider and white vinegars, pickling spice and red pepper flakes. Allow mixture to simmer until sugar and salt dissolve, about 5 minutes. Do not boil. Remove from heat and stir in okra. Fill jars and cool. Since this pickle is not processed, you’ll need to store it in the refrigerator. Give the pickles at least a week to really become flavorful.