Pickled okra

July 15th, 2020 § Comments Off on Pickled okra § permalink

Okra is one of the popular superfood around the world. But the most unusual feature is that, it has gummy and gelatinous substance when cooked after the pod is released. A lot of people dislike to cook okra, due to its sticky texture. This thick gel called mucilage, which helps to lower the cholestrol level. It also helps to remove toxins from the body. Okra also contains lectin which is a type of protein that inhibits the growth of human cancer cells.

The Nortern Aegean region of Gömeç county is famous with its okra, as it is sown in Gömeç Plain. There you can find two types of okra, red and green. The red one called kınalı (hennaed) when cooked, turns green. The reputation of the quality of the okra sown in Gömeç Plain, certainly deserves a geographical indication.

Summer is the best time to experience the wonders of okra, when fresh okra is available.

I enjoyed this delicious superfood by preparing pickles.

  • 1 kg okra
  • 1,5 lt water
  • 1 or 2 T. rock sea salt
  • 1 1/2 cup high quality natural grape vinegar
  • 5 cloves of garlic (peeled)
  • 8-10 chickpeas
  • 1 celery stalk
  • 6 whole peppercorns

Wash the okra.

Put clean water to a pan and bring to boil then leave to cool (water distillation).

When it is completely cool, mix sea salt and grape vinegar to the water.

Sterilize a big glass jar (or jars) by running it (them) through the dishwasher.

First, place 3-4 chickpeas in the bottom of the jar. The pickles will develop easily by the help of chickpeas.

Layer the okra with peeled garlic and the rest of the chickpeas one by one in order. Fit all the ingredients into the jar. Pour the prepared distilled liquid over.

Cover with celery stalk.

Seal and set aside in a cool, dark place for at least two weeks, to allow flavours and develop.

If you put 1T. sea salt , it is recommended to store the jar in refrigerator, after opening.

This image has an empty alt attribute; its file name is okrapickle.jpg

Mini cornichon pickles (gherkins)

September 7th, 2018 § Comments Off on Mini cornichon pickles (gherkins) § permalink

Leaves are beginning to drop like the temperature and it is the harvest time for these miniature crunchy cucumbers which we call it cornichon, like French.

If you’re buying fresh cornichons (gherkin), you should look for small and firm ones.

  • 1 kg cornichon
  • 1 lt water
  • 1 or 2 T. rock sea salt (preferably from Mytillini)
  • 1 1/2 cup high quality natural grape vinegar
  • 4 cloves of garlic
  • 8-10 chickpeas
  • 1 celery stalk & parsley

Wash the cornichons very well in order not have any mud on it.

Put clean water to a pan and bring to boil then leave to cool (water distillation).

When it is completely cool, mix sea salt and grape vinegar to the water.

Sterilize a big glass jar (or jars) by running it (them) through the dishwasher.

First, place 3-4 chickpeas in the bottom of the jar. The pickles will develop easily by the help of chickpeas.

Layer the cornichons with peeled garlic and the rest of the chickpeas one by one in order. Fit all the ingredients into the jar. Pour the prepared distilled liquid over.

Cover with celery stalk and parsley leaves.

Seal and set aside in a cool, dark place for at least one week, to allow flavours and develop.

Before using, remove the chickpeas from the jar. If you put 1T. sea salt , it is recommended to store the jar in refrigerator, after opening.

Clean Monday

March 3rd, 2014 § Comments Off on Clean Monday § permalink

You can find lagana recipe from here.

Beetroot salad

February 16th, 2014 § Comments Off on Beetroot salad § permalink

Food, a never ending passion..

  • 1/2 kg baby beetroots with leaves
  • 4 T. cider vinegar or white vinegar
  • extra virgin olive oil
  • sea salt
  • sesame seeds

Cut the leaves from the roots.

Wash the beetroots.

Boil them in a casserole covered with water for about 45 minutes.

When it is cold, you can easily peel the skin.

Wash and clean the beetroot leaves with stems.

Bring to boil water in a deep pan. When bubbles come out, put the leaves into the pan.

After 5 minutes, remove the leaves from the pan and drain.

Place the roots and the leaves of the beetroots in a serving plate.

Drizzle olive oil, sea salt and vinegar over the beetroots.

Sprinkle with sesame seeds.

Tomato ketchup

September 1st, 2013 § Comments Off on Tomato ketchup § permalink

It is the season to use up the excess tomatoes from garden.

  • 2 kg tomatoes (chopped)
  • 4 onions (roughly chopped)
  • 4 cloves garlic ( crushed)
  • 1 bay leave
  • 3/4 cup wine vinegar
  • 2 cloves
  • 1 t cinnamon
  • 1 t fresh basil leaves (chopped)
  • 1 t red chili pepper
  • 2 t sugar
  • 1 t freshly ground black pepper
  • sea salt
  • In a large heavy sauce pan, place the chopped tomatoes, onions and garlic with 1 T extra virgin olive oil.

    Bring to the boil, stir often and simmer for 30 minutes until it reduces by half. Add bay leave.

    Push it through a sieve to make it smooth.

    Add vinegar, cloves, red chili pepper, black pepper,  cinnamon, salt and sugar.

    Simmer until it thickens. Adjust the seasoning to taste. Sieve the sauce again to make it shiny.

    Keep the ketchup in an air tight container in the refrigerator for up to a month.

    Perfect with potato chips.

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