Food recipes
PICKLED OKRA
8 ounces fresh okra, rinsed and slice lengthwise in fifty percent
5 tablespoons kosher salt, separated
1½ cups rice vinegar
1 cup water
¼ cup finely chopped fresh dill
1 teaspoon mustard seed
1 bay leaf
½ teaspoon beaten purple pepper flakes
2 garlic cloves, smashed
1. in a colander throw the okra with 3 tablespoons of the salt and allow for drain for 10 minutes.
2. In the meantime, in a saucepan mix the being ingredients, like the getting 2 tablespoons salt. Deliver to a simmer over medium-higher warm and cook until the salt is dissolved, stirring sometimes. Rinse the okra very carefully underneath chilly water to remove the salt, and go to a nonreactive bowl or a quart-dimensions glass jar. Pour the brine more than the okra and neat to space temperature. Refrigerate for at bare minimum 1 hour in advance of serving. The okra can be kept in the fridge in a included container for up to 1 thirty day period.
5 tablespoons kosher salt, separated
1½ cups rice vinegar
1 cup water
¼ cup finely chopped fresh dill
1 teaspoon mustard seed
1 bay leaf
½ teaspoon beaten purple pepper flakes
2 garlic cloves, smashed
1. in a colander throw the okra with 3 tablespoons of the salt and allow for drain for 10 minutes.
2. In the meantime, in a saucepan mix the being ingredients, like the getting 2 tablespoons salt. Deliver to a simmer over medium-higher warm and cook until the salt is dissolved, stirring sometimes. Rinse the okra very carefully underneath chilly water to remove the salt, and go to a nonreactive bowl or a quart-dimensions glass jar. Pour the brine more than the okra and neat to space temperature. Refrigerate for at bare minimum 1 hour in advance of serving. The okra can be kept in the fridge in a included container for up to 1 thirty day period.
Printed from https://recipe.bluelayer.org/recipe/544/pickled-okra