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Sauces and Condiments

Pickled okra

Pickled okra
Los Angeles Times

ONE particularly sauna-ish day a friend mentions he is eating nothing but raw food right now because turning on the stove just feels like too much effort. It sounds a bit extreme, but he could be even more uninspired. He ... Read more

Total time: 15 minutes, plus overnight pickling | Serves 6
  • 1/2 pound fresh okra
  • 1 cup white vinegar
  • 1 1/2 tablespoons kosher salt
  • 1/4 cup sugar
  • 1 bay leaf
  • 2 large cloves garlic, peeled and crushed
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon chipotle or other hot red pepper flakes

Step 1Trim the stems off the okra without cutting into the flesh. Place in a glass bowl.

Step 2Combine the vinegar, salt, sugar, bay leaf, garlic, mustard seeds and chipotle in a small saucepan with one-half cup water and bring to a boil. Reduce the heat and simmer 10 minutes.

Step 3Strain the liquid through a sieve over the okra and stir. Let stand until the okra reaches room temperature, stirring occasionally. Cover and refrigerate overnight before draining and serving.

Note: This is best made with very fresh, very young, small okra pods. You can substitute 1/4 -by-2-inch carrot batons or very thin green beans.


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