Pickled Okra

Recipe courtesy of Chef Clayton Anderson and Chef Aaron Matyac.
as seen on episode “Okra | Willow Spring, NC“, Season 8

Ingredients:

• 12 quarts or about 5# whole okra, smaller size under 3.25 inches
• 1 gallon apple cider vinegar
• 2 quarts distilled white vinegar
• 1 quart water
• 1/4 cup coriander seed
• 1/4 cup mustard seed
• 1/4 cup black peppercorns
• 1/2 cup white sugar
• 1/2 cup red chili flake
• 1 cup kosher salt
• 12 Bay leafs
• 24 cloves garlic

Directions:
Toast coriander, mustard seed and black peppercorn prior to use. Leave spices whole. Other than the okra, bring everything to boil for about 5 minutes. Allow to cool to body temperature. Poor over washed, trimmed okra and allow to sit for one hour prior to placing under refrigeration. Allow to pickle for at least 3 days.

Tags: Pickled Okra

Category: Recipes