okra

Market Matters- Hot August Nights and Pickled Okra

30 Aug 2009
okra

Ok, Okra!

How many of you have run screaming from the room?

To the sophisticated few who are still with us, but privately thinking "I don't really like okra". I say "yes you do."

Blasphemy?

Well, no. It's easy to dislike okra– a bit too easy if you ask me.

And it's true, it can be a bit of a slimy mess when cooked improperly. But the obvious answer is, don't cook it improperly! Because, while it is true okra can ooze a certain slime. And it seems that may be unpaltable to many people. But heat tames the slime. Fried okra can be bliss. Really! I mean it. Still there are other ways to enjoy okra.

Sippity Sup Continues »
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Pickled Okra with Jalapenos

pickled okra with jalapenos
By jgreghenry Published August 30, 2009
Prep time: 90
Yield:1 ()

Ingredients:

  • 1 lb okra, trimmed and halved lengthwise
  • 6 kosher salt
  • 3 c distilled white vinegar
  • 2 bay leaves
  • 1 t coriander seeds
  • 1 t black peppercorns
  • 1 t juniper berries
  • 0.5 t cloves
  • 0.5 t cinnamon
  • 0.5 t red pepper flakes
  • 2 medium onions, halved lengthwise and cut into 1/4 inch slices
  • 5 fresh jalapenos, halved lengthwise, seeds and ribs removed, then cut into quarters

Directions

Rinse the okra in a colander. Toss it with 3 tablespoons of salt. Let it drain into the sink for about 15 minutes. Put the remaining salt, 1 cup water the vinegar, sugar, spices, onions and jalapenos into a medium sized non-reactive saucepan. Bring to a boil over medium heat, stirring occasionally. After a few minutes turn the heat off. Rinse the okra under cool water to remove all the salt. Transfer the okra to a large heat proof bowl. Pour the pickling liquid over the okra. Let the mixture come to room temperature. Transfer the bowl to the refrigerator to cool completely. Serve cold.