One pound okra, trimmed and halved lengthwise
6 tablespoons coarse salt
3 cups distilled white vinegar
2 tablespoons sugar
2 bay leaves
1 tablespoon store-bought pickling spice (DD#3 subsituted what she had on hand here*)
1/4 teaspoon cayenne pepper
2 medium onions, halved lengthwise, cut into 1/2-inch-thick slices (DD#3 used shallots)
Rinse okra in a colander. Add 3 tablespoons salt, and toss to combine. Let okra drain in sink 10 minutes. Meanwhile, prepare an ice-water bath; set aside.
Put remaining 3 tablespoons salt, 2 cups water, the vinegar, sugar, bay leaves, pickling spice, cayenne, and onions, into a nonreactive medium saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved.
Rinse okra under cold running water to remove salt. Transfer to a large nonreactive bowl. Pour brine over okra. Set bowl in ice-water bath; let cool 10 minutes. Transfer bowl to refrigerator to cool completely, about 25 minutes.
Serves a crowd!
This has to be one of the easiest pickle recipes e.v.e.r. Weeks later we were still receiving compliments. In the interest of full disclosure, the basic recipe is Martha Stewart, but we omitted one of her ingredients
, which makes it ours.
*In the pictured version, spices included whole coriander, black peppercorns, carraway seeds, and fresh dill.











Recent Comments