by Megan Winfrey

Quick pickling is a great way to make that gorgeous summer produce last a few extra weeks, and it doesn't just apply to cucumbers! Vinegar will work magic on many different types of produce, and I love a good kitchen experiment. Three weeks have passed since I poured my go-to pickling brine over gorgeous JBG okra and yellow tomatoes and I have to say, I'm very pleased with the results! Okra is my favorite thing to pickle, but I'd never done tomatoes before. I was surprised with how firm they remained and how the natural sweetness of the tomatoes shone through the vinegary-ness.

Pickled Okra and Yellow Tomatoes

• 1 lb. okra, washed and stems trimmed
• 1 lb. yellow tomatoes
• 2 cups filtered water
• 2 cups white wine vinegar
• 4 tbs. kosher or pickling salt
• 6 garlic cloves, smashed
• 3 tbs. black peppercorns

Wash your mason jars, lids, and rings in hot soapy water and rinse well. To each jar, add 2 garlic cloves and 1 tbs. peppercorns. To ensure that the brine seeps into the tomatoes, pierce a hole through each one. I used my meat thermometer, but an ice pick or skewer will also work.

Next, pack the okra and tomatoes into their respective jars. Don't be afraid to really pack in the okra, but be sure to leave the tomatoes some breathing room. Set the packed jars aside.

In a saucepan, add the water, vinegar, and salt and bring to a boil. Once boiling, remove from the heat and carefully pour into the prepared jars. Screw the lids on until they just stop turning and let them cool to room temperature before refrigerating.

Let them sit for at least 2 weeks and up to 4 for more pickle-y pickles. I think they get more delicious the longer you let them go! Use them within 3-4 months.