Pickled: pt 1
Until quite recently I was a vegetarian and had been so for about eight years. My decision to return to meat was a health related one. Due to some additional dietary restrictions it became unhealthy for me to maintain a vegetarian diet. I still maintain that vegetarian diets, for most people, are very healthy.
The thing vegetarianism did for me, other than make me more health conscious and generally speaking a healthier individual, was force me to try more food.
Which brings us to okra.
The downside of a farm share, the only one really, is that sometimes you get produce that you would rather not eat. But what are you going to do? You can’t exactly throw perfectly good produce away. A technique I often use is trying to hide the unwanted item in a stronger, better tasting dish.
This time, however, I decided to try to make okra that I would actually like. I am a fan of pickled veggies and after some research, it seems like many people find pickled okra to be enjoyable and not, most importantly, slimy. I didn’t have a lot of okra so I decided to just do a quick pickle. I used this recipe from Marthastewart.com because it looked simple and required me to buy little that I didn’t already have in my kitchen.
First, I rinsed the okra, sliced it lengthwise, tossed it in sea salt and let it sit in a colander to drain.
Next, I prepared the brine which was a mix of coarse salt, distilled white vinegar, sugar, bay leaves, pickling spice, cayenne pepper, onions and a jalapeno pepper.
I brought the brine to a boil over medium heat.
Once the brine was ready, I rinsed the sliced okra and put it in a bowl. I then poured the brine over the okra and let it sit for a minute.
Once the okra mixture has cooled you have pickled okra!
While the flavor is good, you still have a slimy finish. So I am going to leave in the fridge for a day and see if the slime dissipates.