Ingredients
- 1 pound fresh okra pods, washed
- 6 tablespoons kosher salt, divided
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar
- 4 garlic cloves, peeled and kept whole
- 2 Bay leaves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon brown mustard seeds
- 5 cloves
- 1/2 cup sliced yellow onion
Make it step by step
- Place the cleaned okra in a colander. Toast with 2 1/2 tablespoons salt and using your hands, mix well to coat. Place colander in a large mixing bowl and allow to sit for 45 minutes.
- In a medium size saucepan add the vinegar, water, remaining 2 1/2 tablespoons salt, sugar, garlic, Bay leaves, cayenne, mustard seeds and cloves, bring to a boil. Once boiling, add the onion and cook for an additional minute. Remove from he heat and set aside.
- Rinse the okra and cold water to remove the salt. Place the cleaned okra in a large mixing bowl. Pour the brine mixture over the okra and mix well to coat. Allow the okra to cool to room temperature, turning occasionally, about 30 minutes.
- Once the okra has cooled, place in a large glass jar and refrigerate for at least 5 hours. Serve chilled.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Simmer + Sauce, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.