Okra is a fiber-rich vegetable crop that is widely used in Indian, Asian, Caribbean, and Creole cuisines. Okra, also called okra, can be fried, stewed, added to soups and salads.
Pick your recipe
Pickled okra
If you have not tried okra before and are not sure whether you will like it, try pickling the vegetable and consume a little bit. You will need:
- 1 kilogram of fresh okra;
- 7 small fresh chili peppers;
- 7 cloves of garlic;
- 2 tablespoons and 1 teaspoon of dried dill seeds;
- 4 cups of table vinegar (5% acidity);
- ½ cup salt;
- ½ cup sugar.
When buying fresh okra, look for small, firm spots without spots, avoid shriveled vegetables. Store okra tightly wrapping with cling film for 3-4 days.
Sterilize cans and lids to them. Rinse okra under running water and distribute between the cans so that each one is left empty about 1 centimeter from the edge. Arrange pepper, garlic and dill seeds evenly. Vinegar, salt, sugar and 4 cups of water bring to a boil in a small saucepan over medium heat. Pour the brine into the cans with the okra, leaving as much unallocated space on top. Wipe the cans and roll up the lids. Place them in a wide pot filled with water. Boil for about 10-15 minutes, adding hot water if necessary, so that its amount is always at least 3-5 centimeters from the bottom of the pan. Refrigerate for 12-24 hours. Canned okra can be stored in a dry, dark, cool place for up to 1 year. Such okra can be cut into rings and put in salads, or you can serve as a snack.