Use this brine for okra, carrot or fennel pickles.
About 1 lb. okra, trimmed and halved lengthwise
1 ½. c. apple cider vinegar
2 Tbls. sugar
1-in. piece fresh ginger, peeled and grated
½ cinnamon stick
1 tsp. black peppercorns
1 tsp. coriander seeds
Pinch of salt
Place trimmed okra on a plate and salt. Let stand for 20 minutes. In a saucepan, heat all remaining ingredients to boil, then simmer for about 15 minutes. Let cool. Rinse okra under cold water to remove salt, then place okra back on a plate and pour on brine. Serve after a couple of minutes of steeping. These can be stored in the fridge for a couple of weeks, but the okra should stay submerged in brine.
In-season now, okra (or bhindi as it is known in India) is eaten in a variety of ways: fried, sauteed, in gravy or stuffed. Here is an easy, weekly side dish for tonight’s supper
3 Tbls. butter
1 med. onion, chopped
1 lb. fresh okra, cut into 3/4-inch slices
A generous pinch (about 1/2 tsp.) each of ground cumin, ground ginger and ground coriander
A generous grinding of black pepper
Kosher or sea salt, to taste
Melt butter in a large skillet over medium heat. Add onion, and cook until tender. Stir in okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.
This is a loose version of Alton Brown‘s recipe.
Makes 8 eight-oz. or 4 pint jars
4 pts. okra (pick the size according to the jar you plan to use) or string, long or Romano beans
Small dried red chilies, one per jar
Whole mustard seeds, 1/4 – 1/2 tsp. per jar (depending on jar size)
Whole peppercorns, 1/8 – 1/4 tsp. per jar
Fresh sprigs dill, two to three per jar
Whole, peeled garlic cloves, one per jar
1/4 c. Kosher salt
2 c rice wine vinegar
2 c. water
Wash and trim okra, leaving 1/2 inch of the stem. Divide chilies, mustard seeds, peppercorns, dill and garlic among sterilized* glass jars. Fill each jar with okra by standing each one up, alternate stems up and stems down. Pack the okra in tightly but leave 1/2-inch space at jar top.
In a saucepan, heat salt, vinegar and water to a low boil to dissolve the salt. Pour the hot mixture over okra in jars to cover, leaving at least 1/4-inch space to seal jar. Wipe the jar lids with a clean, dry towel. Seal jars with lids, according to sealing instructions and process for 10 minutes. Remove from the heat and store in a cool, dry place for at least two weeks before consuming.
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