My C.S.A. share blessed me with a vegetable both loved and loathed by many. I am a lover and his name is Okra. If you don't love Okra this is a quick and easy brine that can be used on cucumbers, green beans beets, asparagus or anything else you dare to pickle. The garlic I used in this recipe was also fresh from my farm share and the fresh herbs were right out of my tiny backyard garden.
In the C.S.A. share:
1 Bag Dragon Tongue Beans - Certified Organic - Bellview Organics
1 Bag Garlic - Certified Organic - Coyote Run Organics
1 Bag Cured Sweet Onions - Certified Organic - Crystal Springs Organics
1 Bag Red Tomatoes - Certified Organic - Green Valley Organics
3 Lemon Cucumbers - Certified Organic - Liberty Acres
1 Pint Sungold Cherry Tomatoes - Certified Organic - Scarecrow Hill Organics
3 to 4 Jalapeno Peppers - Certified Organic - Farmdale Organics
2 Green Bell Peppers - Certified Organic - Maple Arch Farm
1 Bunch Red Chard - Certified Organic - Maple Lawn Organics
1 Bunch Sweet Basil - Certified Organic - Noble Herbs
1 Bag Okra - Certified Organic - Orchard View Organics
1 Pint Cherry Tomatoes - Certified Organic - White Swan Acres
3 Green Zucchini - Certified Organic - Railroad Organics
2 Cups Water
1 Cup White Vinegar
2 Tablespoons Kosher or Pickling Salt
1 Tablespoon White Sugar
2 Whole Peeled Garlic Cloves
1 Teaspoon Dried Dill
1 Teaspoon Whole Black Pepper Corns
2 Sprigs Fresh Thyme
2 Sprigs Fresh Oregano
2 Dried Red Chilies (use whatever kind you like, if you like heat use a very hot pepper)
Prep your Okra by washing and lightly scrubbing it to remove the prickly fur that us naturally on the outside of the Okra and set aside.
Prep the jar for the Okra by washing the jar with very hot soapy water; you want the jar very clean. Once your jar and the lid to the jar are squeaky clean place the Garlic, Dill, Pepper Corns, Thyme, Oregano and Dried Red Chilies into the bottom of the jar. Place your clean Okra tip down into the jar.
Combine the Vinegar, Water, Salt and Sugar in a sauce pan. Heat on medium-high heat, stirring until the Sugar and Salt are dissolved. Bring the brine mixture just to boil, kill the heat and then immediately pour the hot brine into the jar of Okra (recommend setting the jar on a wooden cutting board or dish towel before adding the hot brine). Fill just to cover the Okra; you should have about a half inch of room before the lip of the jar.
Let the Okra pickle in the refrigerator for 4-7 days and then enjoy! Keep in mind this is not the same as canning something for preservation and therefore they will only keep in the refrigerator for about four weeks...chances are you won’t have any left after two weeks though.
Already ate quite a few of these!