Okra is commonly connected to Southern, Creole and Cajun cooking.
For the millions of people who are on low-salt or no-salt diets, it can be hard to find recipes for the foods we love that do not include salt. Low-sodium pickled vegetables, including okra, can be hard to find at the store because most recipes for pickling brine use salt as a curative. By making quick pickles at home, you can enjoy the tangy taste of pickled okra without any of the salt.
Instructions
1. Trim the ends off the okra and thinly slice the onion. Set both aside.
2. Boil a large pot of water. Blanch the okra in the water for 3 or 4 minutes, remove from the pot, and rinse with cold water to stop the cooking process. Blanching the okra for a few minutes helps to soften it so it can soak up the brine in a shorter amount of time.
3. Heat the vinegar, red pepper flakes, and sugar in a saucepan until the sugar has dissolved. Add the okra and the onion to the pan and cook for one minute. Remove from the heat and let cool.
4. Pour the cooled pickles and brine into a jar and seal with a lid, or pour into a ceramic bowl and cover them with plastic wrap. Let the pickles sit in the refrigerator for at least one hour before eating. Refrigerated pickles keep for 7 to10 days.
Tags: hard find
