| 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
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