Ingredients Jump to Instructions ↓

  1. 1 pound okra pods, washed and sliced in half lengthwise

  2. 6 tablespoons kosher salt

  3. 2 cups water

  4. 3 cups distilled white vinegar

  5. 2 tablespoons sugar

  6. 2 bay leaves

  7. 1/2 teaspoon cayenne

  8. 1 teaspoon brown mustard seeds

  9. 2 cups sliced onions

Instructions Jump to Ingredients ↑

  1. In a colander, toss the okra with 3 tablespoons of the salt. Let drain in the sink or over a bowl for 1 hour.

  2. Combine the water, vinegar, the remaining 3 tablespoons salt, the sugar, bay leaves, cayenne, and mustard seeds in a nonreactive saucepan over medium heat. Stir to dissolve the sugar and salt. Bring to a boil. Add the onions and cook for 1 minute, until they are slightly soft.

  3. Rinse the okra in cool water to remove the salt and any slime that has accumulated. Put the okra in a large plastic bowl or other nonreactive container. Pour the brine mixture over the okra and stir. Cool to room temperature.

  4. Cover and refrigerate for at least 6 hours before using. Can be stored in airtight containers in the refrigerator for up to 1 month.

  5. Yield : 3 quarts


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