Quick Pickled Okra
makes 1 pound of okra
This is a great way to use up an abundance of okra. We like to mix in a little dill, plus some pink peppercorns and mustard seed. But you should play around with different spices and herbs to find a flavor blend you like. Be sure to use a nonreactive saucepan and bowl -- the reaction of copper and aluminum to the acid in the vinegar can impart a metallic taste to the dish.
1 pound okra, ends trimmed
1/4 cup white vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
1 small onion, thinly sliced
prep: 10 minutes
total: 1 hour 10 minutes
large pot
colander
small nonreactive saucepan
whisk
ceramic bowl
1. Bring a large pot of water to a boil. Blanch the okra for 3-4 minutes so that they retain their color. Rinse them under cold water to stop them from cooking.
2. In a small nonreactive saucepan, heat the vinegar, sugar and red pepper flakes over medium heat. Whisk until sugar is completely dissolved. Add in the okra and onion, stir and heat just 1 minute to combine flavors. Let cool, pour into a ceramic bowl, cover with plastic wrap and let chill 1 hour.
