1 pound fresh okra
1/2 cup  sea salt
3 cups white vinegar
1 Tablespoon white peppercorns
Whole tiny Hawaiian chile peppers (or chili of choice)
1 thumb of ginger minced

Wash and trim the okra, taking care to not cut the stem too close to the neck, since that will release too much of the stickiness.
In a 5 cup open mouth glass jar with tight-fitting lid, combine okra and salt.  In a saucepan  bring vinegar and peppercorns to a rolling boil; pour over okra.  Add the chile peppers and ginger.  Keep okra completely covered in the vinegar by weighing down with a small saucer or plate.  Cover with vented plastic wrap and let cool to room temperature.

Cover with lid and chill for 24 hours before serving.



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