Pickled Okra
I love pickled okra. It is not a common vegetable in commerce these days, but I actually grew up with it. My father is from Texas where it is more common in daily cuisine. Growing up I would get fried okra out at restaurants and to this day, I often give my father a jar of pickled okra on special occasions. But I have never made my own, until today.
I got these beauties from local Cure Farm in eastern Boulder. Okra is a member of the same plant family as marshmallow, linden tree and even cacao. They all share the same property of mucilage, that slimy substance that is wonderfully healing to the gut lining and provides moisture for the body. Enjoy these this summer, I can’t wait to share mine with my dad.
Ingredients:
3/4 pound of okra
Good pinch of dill - maybe 1/4 cup
1 clove of garlic
Pickling liquid:
1 cup apple cider vinegar
1 cup spring or filtered water
1 tablespoon good salt like Jacobsen
1/4 cup local honey
Instructions:
Add the garlic and dill to the bottom of a 32 oz mason jar. Stuff the jar with the okra fingers. In a sauce pan, heat the ACV, water, honey and salt until just on the verge of boiling. Pour over the veggies and use either a plastic lid or metal one covered in parchment paper to avoid corroding the metal mason jar lid. Allow to sit for at least 24 hours for a quick pickle. It should last for quite some time in the refrigerator.
Enjoy!
Dr. Jane Litsey