Title: Stuffed Okra Pickle
Categories: Appetizer Relish Pickle
Yield: 2 Pints

1/2	lb	Okra; rinsed
2	tb	Garlic; minced
2	tb	Fresh gingerroot; peeled and finely minced
2	tb	Cilantro; finely minced
2	c	White vinegar
1/2	c	Brown sugar
1/2	ts	Turmeric

Cut a 1-inch slit in each okra pod.

In a bowl, combine garlic, gingerroot and coriander. Stuff each pod with about 1/2 a teaspoon of this mixture, then fill two 1-pint mason jars with the stuffed pods.

In a saucepan, bring the vinegar to a boil with the sugar and turmeric. Pour the boiling mixture over the okra to within 1/2-inch of the tops of the jars. Seal the jars with the lids, let them stand at room temperature overnight, and then store in the refrigerator for a week to cure.

Serve with curries, cold meats, or poultry.

Gourmet magazine, June 1977

MM by Dave Sacerdote From: Dave Sacerdote Date: 06 Aug 97 National Cooking Echo Ä

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