Okra Pickles--Mom
List of Ingredients
1 pound okra, split in half lengthwise
6 tablespoons kosher salt
1 1/2 cups rice wine vinegar
1 1/2 cups water
1 tablespoon sugar
10 black peppercorns
1 tablespoon mustard seeds
1/2 pound 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
Recipe
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