Quick Pickled Okra

Quick Pickled Okra Recipe
Photo: Peter Frank Edwards
Made with fresh vegetables and pungent seasonings, Quick Pickled Okra holds an appeal to all okra lovers.

Yield:

Makes about 2 quarts

Recipe from


Ingredients

1 cup chopped fennel
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped tomato
1 jalapeño chile, halved
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 teaspoon dried crushed red pepper
2 tablespoons sugar
1 1/2 cups white wine vinegar
3 cups apple cider vinegar
1 1/2 cups water
1 pound fresh okra

Preparation

1. Combine first 12 ingredients in a 4-quart stockpot. Bring to a boil, reduce heat, and simmer 20 minutes. Strain through a fine wire-mesh strainer, reserving liquid, and return liquid to a boil.

2. Add okra. Cover, and simmer 5 minutes. Pour okra and liquid into a container, and cover; refrigerate 2 hours or up to 1 week.

Note:

Frank McMahon,

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012)

April 2012
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