Well howdy pardner…now that you’ve ventured over these here Mason Dixon lines, you my friend are in the south, and down here in the south we like our okra, and by the south I mean good ole Mrrrrland, the entryway to the south, where we’re just slow enough to considered “southy” but still too brash and rude to know we really belong in the north. Anyway, okra, I hardly knew ya! See what happens when I don’t blog for months?? I just have a stockpile of jokes, and I’m just going to use them all up now…So yeah, Hi, didja miss me?? Good.
The first time I ever had okra was actually pickled okra, from a company called Wickles, and they make these awesome pickled okra, which are just the right amount of spicy and sweet, that it made me want to make them. Luckily I wasn’t inundated with okra beforehand, because if you ask most people they’ll tell you they hate okra because it’s too slimy, which they disgustingly are, but as we’ll soon see, they don’t have to be.
Okra for the uninitiated is this star looking pod, that when cut produces the infamous mucilage that is actually something valuable as a thickener when making gumbo, but otherwise it’s pretty gross. Now there are ways around it. First off, the mucilage only happens when you cut into it, and release some enzymes. So you can either keep them whole, or you can heat them over really really high heat, to denature the enzymes (like if you were to use them in a stir fry…). Here’s an interesting tidbit that I’m pretty sure I didn’t make up, the candy we know of today as marshmallow, was called the “marsh mallow” because when those kooky Frenchies developed it in the early 17th century, they used the mucilage from a specific mallow from a marsh, not very unlike what’s found in okra (in fact I think it was a relative of okra…). Chew on that disgusting fact the next time you eat marshmallows!
Anyway, let’s talk about pickling. When we speak of “pickling” something, we’re usually referring to preservation of said food, without any heat. The idea behind it is: there are some friendly bacteria present on said food that will, in the right conditions, produce anti-microbial stuff (ex – lactic acid, carbon dioxide..), and also metabolize the sugars in the food, so said food will now not only taste differently, but also not spoil. We can either accomplish this by traditional means, which is adding a lot of salt, which will then draw stuff (water, sugars…) out of the food you’re pickling to create an environment that is friendly for the good bacteria to flourish and do their things (ie – no oxygen). Or we can do the non traditional approach, and give those little stupid bacteria some help. The way we do this, is by adding vinegar that kills the bacteria that causes spoilage, and allows the good bacteria to do its thing of metabolizing sugars, yada yada yada….I lost you didn’t I?
Long story short (tl/dr) – pickles can either “ferment” by just adding salt, which will then kill off bad bacteria, or you can quickly “pickle” it by adding vinegar to kill the bad bacteria…..make sense??
For our little application we decided to go the quick route, because contrary to what my verbal diarrhea might imply, I like shortcuts.
Generally you want at least half of the brine to be vinegar, so equal parts water:vinegar works, but I find that upping the ratio of vinegar helps. So I like to go with about 60% vinegar. You can use any type of vinegar you want, and I’ll usually use half regular vinegar and half apple cider (I’ve never tried any of the heavier types of vinegar like balsamic or even red wine, but I’m intrigued…if anyone’s every tried that, I’m curious how it’s come out).
The next step is deciding what other components/flavors you want.
For this spicy pickle, I added about 1 tablespoon salt, 1 tablespoon of sugar, a bunch of dried thai chili peppers, coriander seeds, mustard seeds, and some dried rosemary.
I poured a ½ cup of hot water over top to dissolve the salt and sugar, and re-hydrate the peppers. Added my vinegar mixture (I think it was apple cider and regular vinegar), covered the okra with the liquid, and placed it in the fridge for a day.
So yeah, that’s it for today…It kind of sucks that I’m not the blogger I claim I am. I mean just this summer alone, I’ve already made 4 batches of okra pickles, 1 batch of classically lacto-fermented cucumber pickles. Pickled beets. Pickled red onions…and none of it presented itself on these here interwebs. And I blame you! I still haven’t worked out why or how I blame you, but suffice it to say that I do.
I kid!! I miss you…this was fun, and not at all weird right?? Let’s try to do this more often, ok?
9 thoughts on “Spicy Pickled Okra”
You don’t have me convinced that it isn’t slimy, but I will try some….save me one for Shabbos?
I got a whole fresh batch, with habanero
I’ve never been much if an Okra lover, but considering that around here most Okra recipes are for something floating in a sea of Canola Oil, I might as well give your recipe a try. I love fermented foods (especially Sauerkraut, Tomatos and Cucumbers…) and this recipe sounds interesting, in the good sense 🙂
Yeah I kind of feel bad for okra, it gets this bad rap.
Keep me posted, I’d love to know how it comes out
Reblogged this on Chef Ceaser.
why thank you very much kind sir
I’m so proud of you
Haha Yoel kadur I thank you, and I meant to mention my appreciation…maybe another post