| 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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