Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         okra -- halved lengthwise
   6      tablespoons   kosher salt
   1 1/2  cups          rice wine vinegar
   1 1/2  cups          water
   1      tablespoon    sugar
  10                    black peppercorns
   1      tablespoon    mustard seeds
     1/2  pound         thinly-sliced onions

Preparation:

Toss the okra with 3 tablespoons kosher salt and let it sit in a colander for 1 hour over the sink to drain. Combine the vinegar, water, remaining salt, sugar, peppercorns, and mustard seeds in a non-reactive pot. When the okra has drained for 1 hour, rinse it thoroughly and let it drain. Bring the liquid mixture (brine) to a boil, and boil for 2 minutes. Place the okra and the onions in a non-reactive storage container, and pour the hot liquid over it. Stir occasionally until it cools, and refrigerate overnight. Will keep for 1 month in an airtight container in the refrigerator.