Pickled Okra (Quick)

This quick pickled okra recipe is ready in less than an hour. The okra pods are halved lengthwise and then prepared with a spicy brine flavored with pickling spice, cayenne pepper, and a fresh jalapeno chile. Serve this Southern specialty with seafood, sandwiches, or barbecue.

1 lb okra, trimmed and halved lengthwise
6 Tbsp. coarse sea salt
3 cups white vinegar
2 Tbsp. sugar
2 bay leaves
1 Tbsp. pickling spice
¼ tsp. cayenne pepper
2 medium onions, halved lengthwise, cut into ½”-thick slices
1 jalapeno, halved lengthwise, stemmed, and seeded

Rinse okra in a colander. Add 3 Tbsp. salt, and toss to combine. Let okra drain in sink 10 minutes. Meanwhile, prepare an ice-water bath; set aside.

Put remaining 3 Tbsp. salt, 2 cups water, the vinegar, sugar, bay leaves, pickling spice, cayenne, onions, and jalapeno into a nonreactive medium saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved.

Rinse okra under cold running water to remove salt. Transfer to a large nonreactive bowl. Pour brine over okra. Set bowl in ice-water bath; let cool 10 minutes. Transfer bowl to refrigerator to cool completely, about 25 minutes. Serve.

Makes 4 servings.