Ingredients Jump to Instructions ↓

  1. 1 pound okra, split in half lengthwise

  2. 6 tablespoons kosher salt

  3. 1 1/2 cups rice wine vinegar

  4. 1 1/2 cups water

  5. 1 tablespoon sugar

  6. 10 black peppercorns

  7. 1 tablespoon mustard seeds

  8. 1/2 pound thinly sliced onions

Instructions Jump to Ingredients ↑

  1. 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.

  2. Yield : 1 pound. pickled okra


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