Quick Pickled Okra
1 pound fresh okra pods, washed
6 tablespoons kosher salt, divided
2 cups white vinegar
1 cup water
2 tablespoons sugar
4 garlic cloves, peeled and kept whole
2 Bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon brown mustard seeds
1/2 cup sliced yellow onion
Place the cleaned okra in a colander. Toast with 2 1/2 tablespoons salt and using your hands, mix well to coat. Place colander in a large mixing bowl and allow to sit for 45 minutes.
In a medium size saucepan add the vinegar, water, remaining 2 1/2 tablespoons salt, sugar, garlic, Bay leaves, cayenne, mustard seeds and cloves, bring to a boil. Once boiling, add the onion and cook for an additional minute. Remove from he heat and set aside.
Rinse the okra and cold water to remove the salt. Place the cleaned okra in a large mixing bowl. Pour the brine mixture over the okra and mix well to coat. Allow the okra to cool to room temperature, turning occasionally, about 30 minutes.
Once the okra has cooled, place in a large glass jar and refrigerate for at least 5 hours. Serve chilled.