|Okra||1 1⁄2 Pound|
|Pitted prunes||3⁄4 Pound (About 40)|
|Yellow onions||1 Pound, peeled and thinly sliced|
|Dried apricots||1⁄4 Pound (About 16)|
|Hot red pepper||1 Medium (Fresh Or Dried)|
|Garlic||4 Clove (20 gm), peeled|
|White wine vinegar||4 Cup (64 tbs)|
|Coriander seeds||2 Tablespoon|
|Coarse salt||1⁄4 Teaspoon|
|Provolone cheese||1⁄2 Pound|
1. Wash and trim the okra and pack the pods vertically into a 3-quart canning jar.
2. Toss the prunes with the onion slices and place the mixture on top of the okra. Place the apricots on top of the prunes and onions and tuck the thyme sprig, red pepper and garlic cloves down into the jar.
3. In a nonreactive saucepan, combine 3 cups of water with the vinegar, coriander seeds, sugar, salt and bay leaves, and bring to a rolling boil.
4. Pour the boiling liquid into the jar, filling it to the top. Let cool, then close the jar tightly and refrigerate for 2 to 3 days to allow the flavors to develop.
5. Accompany each serving with 1 ounce of provolone and 2 breadsticks.