Kosher Salt divided
Onion thinly sliced
Cut the Okra in half lengthwise. Toss with 3 tablespoons kosher salt and let it sit in a colander for 1 hour over the sink to drain. This will remove some of the bitterness.
After the hour, rinse the okra thoroughly to remove the salt and let it drain again.
Combine the vinegar, water, the remaining salt, sugar, peppercorns, and mustard seeds in a pot. Bring the liquid mixture to a boil, and boil for 2 minutes.
Place the okra and the onions in a storage container with a lid. Pour the hot liquid over the vegetables. Stir occasionally until it cools.
Refrigerator for about 1 hour before eating to allow the flavors to meld.
This Pickled Okra will keep for about 1 month, if stored in an airtight container in the refrigerator.
Keldon C. | June 16th, 2022