Buffalo fried pickled okra
Place vinegar, water, sugar, salt, mustard seeds, pepper flakes and coriander in a pot (with spices in a sachet) and bring to a boil. Pour over okra while still hot and refrigerate for at least 24 hours.
Set up 3 large bowls: one with flour, another with cornmeal and the last with eggs.
Dry off pickled okra on a sheet tray and then toss it in flour. Knock off all excess flour and place in eggs. Then toss a few at a time into cornmeal to get a coating all around okra.
Fry okra in 350-degree F oil for 2 to 4 minutes.
Toss okra in sauce and serve.
Combine 8 cups hot sauce, 2 pounds butter and 1 1/2 cups honey.