| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
April 1991 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Small okra; (available |
|
|
; seasonally at |
|
|
; specialty produce |
|
|
; marketsand many |
|
|
; supermarkets) |
| 3 |
tb |
Distilled white vinegar |
| 1 |
ts |
Sugar |
| 2 |
tb |
Vegetable oil |
| 1 |
sm |
Onion; halved lengthwise |
|
|
; and sliced thin |
|
|
; crosswise |
INSTRUCTIONS
In a kettle of boiling salted water blanch the okra for 2 minutes, or until
it is crisp-tender, drain it, and plunge it into a bowl of ice and cold
water to stop the cooking. Drain the okra and pat it dry between layers of
paper towels. In a bowl whisk together the vinegar and the sugar until the
sugar is dissolved, whisk in the oil and salted and pepper to taste, and
toss the okra and the onion with the dressing. The okra and onion pickle
may be made 1 hour in advance and kept covered and chilled. (Alternatively
the okra and onion pickle may be made 1 day in advance and kept covered and
chilled, but the okra will discolor.)
Serves 6.
Gourmet April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”