Instructions: Toss the okra with 3 tablespoons kosher salt and let it sit in a colander for 1 hour over the sink to drain. Combine the vinegar, water, remaining salt, sugar, peppercorns, and mustard seeds in a non-reactive pot.

When the okra has drained for 1 hour, rinse it thoroughly and let it drain. Bring the liquid mixture (brine) to a boil, and boil for 2 minutes.

Place the okra and the onions in a non-reactive storage container, and pour the hot liquid over it. Stir occasionally until it cools, and refrigerate overnight.

Will keep for 1 month in an airtight container in the refrigerator.

This recipe yields 1 pound pickled okra.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.