recipe 
yields
1 quart
2 cups apple cider vinegar
1 cup water
½ cup sugar
3 tablespoons salt
1 tablespoon mustard seeds
4 allspice berries
1 tablespoon celery seeds
½ teaspoon crushed red pepper
2 bay leaves
2 cloves garlic
3 cups okra, washed
ingredients
steps
- In a non-reactive pot combine all ingredients except the okra. Place over high heat and bring to a boil.
- Add the okra and boil for 4 minutes. Remove from heat and shock the pot in ice water to cool rapidly.
- Transfer the pickled okra to glass jars and store in the refrigerator for at least 1 week before using. The pickled okra will keep for about one month.
Date Published: 02.19.12
share
- from Executive Chef Craig Deihl of Cypress, Charleston, SC
