Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Okra, split in half
Lengthwise
6 tb Kosher salt
1 1/2 c Rice wine vinegar
1 1/2 c Water
1 tb Sugar
10 Black peppercorns
1 tb Mustard seeds
1/2 lb Thinly sliced onions

Toss the okra with 3 tablespoons kosher salt and let it sit in a
colander for 1 hour over the sink to drain. Combine the vinegar,
water, remaining salt, sugar, peppercorns, and mustard seeds in a
nonreactive pot. When the okra has drained for 1 hour, rinse it
thoroughly and let it drain. Bring the liquid mixture (brine) to a
boil, and boil for 2 minutes. Place the okra and the onions in a
nonreactive storage container, and pour the hot liquid over it. Stir
occasionally until it cools, and refrigerate overnight. Will keep for
1 month in an airtight container in the refrigerator.

Yield: 1 pound. pickled okra

ESSENCE OF EMERIL SHOW #EE2177

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