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CATEGORY CUISINE TAG YIELD
Grains Essnce07 1 servings

INGREDIENTS

1 lb Okra; halved 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

INSTRUCTIONS

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 non-reactive 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 non-reactive 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. This recipe yields 1 pound pickled okra.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2177 broadcast 08-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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