Pickled Okra Indian Style
One of the most delicious ways to eat okra. Having grown up in the South I’ve had spicy pickled okra, sweet pickled okra, okra canned with peppers and cauliflower, steamed okra (least favorite), and fried okra seven ways to Sunday.
It’s a Southern thing I suppose. I generally love okra every way but apparently, I’m an anomaly. Just about everyone I meet hates this slimy little veggie. Well, this post is for those haters. Okra is a fantastic veggie. Give it a chance.
This quick pickling recipe will hopefully give some shoulders to the little misunderstood okra. The flavor profile from this recipe is unique and totally refreshing. It’s a beautiful blend of curry, salt, spice, slight notes of sweet and some subtle bitterness. Using the cold pickling method also keeps the crunch in the okra. Hey, and guess what? That salt tends to dissolve some of that slippery feeling that’s on the inside.
I’m a huge fan of this now and serve it alongside my Indian vegetarian throwdowns.
Pickled Okra Ingredients and Workflow
This is not hard. This is not hard. This is…
Grab a flip-top glass quart jar. Great. Easy enough. Wash the okra and stuff as many of them as you can down in the bottom of the jar. They will soften a bit so keep stuffing. Then drop the chili, garlic (slightly smashed), and cinnamon stick into the jar. Fill it with your brining spice solution. The liquid should fill the jar almost all the way to the top. Finish up by putting a small ramekin on top to make sure all the okra is submerged. Close your jar and stick it in the refrigerator for three days.
Wow, just wait until you taste these little suckers. Let me know how it goes. I’d love to hear some comments.
Pickled Okra Recipe Indian Style
- Enough to fill the bottom of a glass pint jar
- 2 smashed garlic cloves
- 1/2 cinnamon stick
- 1 birds-eye chili sliced
- 1/2 cup water
- 1 cup apple cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon celery salt
- 1/2 teaspoon sugar
- 1 teaspoon Kosher salt
- Put everything except the okra in a small saucepan and bring it to a boil.
- Stir until the sugar and salt are dissolved and spices are blended.
- Once the mixture has reached a rolling boil, kill the heat.
- Let it cool for 10 minutes and then pour over the okra.
- Seal the glass jar and let it finish cooking to room tempertaure before putting it in the refrigerator.