2) Add the oil to a large saucepan and saute the jalapenos, carrot, onion and 3 cloves of garlic. Add the thyme, salt, sugar and the apple cider vinegar. Allow the mixture to simmer until the sugar and salt dissolve, about 5 minutes. Do not boil.
3) Fill a sterilised jar with the vegetable mixture and juice. Place in the refrigerator for 30 to 60 minutes.
For the pickled okra:
1) In a large bowl, mix together the white vinegar, sugar, pickling spice, chilli flakes, salt, garlic and the okra. Pour the okra and juice into a sterilised jar and refrigerate for 30 to 60 minutes.
Tips on sterilising jars:
Properly-handled sterilised equipment will keep bottled foods in good condition for years. Sterilising jars is the first step in preserving foods.
Jars should be made from glass and free of any chips or cracks. Preserving or bottling jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for bottling, as they vacuum seal when processed.
To sterilise jars before filling with jams, pickles or preserves, wash the jars and lids with hot, soapy water. Rinse well and arrange the jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when moving the hot sterilised jars from the boiling water. Be sure the tongs are sterilised too, by dipping the ends in boiling water for a few mins.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilised you can fill them. It is important to follow any bottling and processing instructions included in the recipe.