Pickled okra

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.

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