PICKLED OKRA RECIPE l Crunchy, Easy and Not Slimy
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- Опубликовано: 17 сен 2024
- PICKLED OKRA RECIPE l Crunchy, Easy and Not Slimy
Music: Ekinler ekilirken- Turkish folk song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you amazingly delicious 'Pickled Okra' recipe, especially well known in the western parts of Turkey. These pickles are made with okra that is long and also easy to make. Even no need to trim the stem ends, just rinse off your okra then use. Using okra pods whole, keeps okra from getting slimy.
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INGREDIENTS
1.5 kg. (3 pounds) fresh okra (about 10 to 12 cm/ 4 to 4.5 inches long)
4-5 cloves garlic (peeled)
8-10 fresh dill sprigs
18-20 black peppercorns
1.5 tsp lemon salt
Brine:
4.5 cups drinkable water
1.5 cups vinegar (apple or grape)
2.5 tbsp pickling salt
You also need some clean jars:
1 quart 4 jars
or
3 quart plus 1 quart jars
DIRECTIONS
Rinse the okra thoroughly and drain.
Rinse and drain dill sprigs.
Add 2-3 cloves garlic, 8-10 black peppercorns, 1-2 dill sprigs into bottom of a jar.
Pack the jar with ocra lengthwise with your very clean hands.
Alternate stem-side-up and stem-side-down, to pack ocra well into the jar.
Avoid the okra that look shriveled or are soft when squeezed.
Make sure to leave a headspace.
Repeat the same with other jar(s).
For the brine: Bring 2.5 cups drinkable water to a boil then pour into a bowl.
Add 2.5 tbsp pickling salt and mix until dissolved.
Add 2 cups water at room temp and 1.5 cups vinegar, mix.
Leaving a headspace, pour the warm brine over okra.
If needed, prepare another (half) batch of brine.
Cover the top with dill sprigs, making sure everything is submerged in the brine.
Sprinkle 1 tsp lemon salt on top of 3 quart jar, and 1/2 tsp lemon salt on top of 1 quart jar.
Run a thin knife between the okra and the jars, to eliminate air bubbles.
Place a clean weight on top, I use smaller size jar lids.
Close the jars tightly, allow to ferment in a dark place, at room temp for 3 weeks.
Then enjoy these amazing pickles, discarding the stem end when eating.
If the top level of the pickling liquid lowers, just top off with some drinkable water.
Keep using a clean weight, to prevent the veg from floating.
Store in a cool place or refrigerate, they keep for months.
READY :) Thank You For Watching!
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Great recipe, thank you very much for sharing.
Thanks you for your kind words, greetings!
Awesome and simple video! Have extra okra this year and was wanting to pickle some!! Thank you!!
Thanks for your kind words, greetings!
Interesting idea
Thanks for watching and commenting.
I Love Okra ❤️
I made this from your video last August. Opened a jar today and they were awesome!
So happy to hear that! Once opened, make sure to keep the jar in the fridge and pickles are always submerged in the liquid.
i love okra my favorite
Thank you for this. I have always gotten very soft pickled okra. Hope this solves it.
Thanks for watching and commenting. Hope you enjoy my version of pickled okra. Greetings...
Perfect thank you
Thank you for commenting, greetings...
Lovely Video, have Okra in the garden right now :-)
Must be exiting to have your own Okra in the back yard. Greetings!
Natural ferment is the way to go!
Nice!
Thanks for watching.
This is how you make refrigerator pickles. I also do this with cauliflower and if you want to add some spice to it throw a hot pepper in there!
You didn't pickle you fermented....
Woow
Thanks for watching.
what is lemon salt?
I'm very interested in trying this; I live in Australia where room temp this time of year is between 25-35 Celsius. I!s that too warm? If I wait until the weather cools okra will no longer be in season! Thank you.
When canning, I try to find the coolest place in my apartment, like a north-east corner, and definitely not under direct sun. If you have a basement, that would work too. No more than 20-21 C is ideal in my opinion. And if it was that hot in my place, I would definitely check inside of my car cooler, to see how hot it gets in a dark place. I would also use some reusable ice packs, if necessary. And if it works, then I would try to avoid a direct contact of ice packs with canning jars. Once the fermentation process is done, hopefully the weather gets cooler or you can always refrigerate them.
Can you make this with red okra?
Honestly, I have no idea. You may probably can, but I’ve never tried that way.
I don't have lemon salt. Assuming I just squeeze fresh lemon instead?
Looked into this on the web, I used ascorbic acid (vitamin C) in place of what she calls lemon salt. Pickles came out very good.
David Franz citric acid is not vitamin C, ascorbic acid is vitamin C.
I tried fermenting okra and it was tasty but slimy. What is it about your recipe that keeps the okra from getting slimy? Thanks in advance.
To use okras as whole and not to cut tops. Hope this was helpful, greetings…
What do you eat pickled okra with?
In Turkey, we use pickled veggies as a side dish. Like an easy alternative than making a salad. So serve it with any main dish for supper.
Most ferments need ventilation to allow gas to escape, does this not create gas durring the ferment? Also, for the lemon salt, is this a lemon flavored sodium or are you referring to citric acid? Loved the video by the way!
You don’t want to ruin the fermenting process, by letting another bacterias from the air, mix with your own pickle’s bacterias.
It’s not pickles!