Pickle Recipes

 Ethiopian Pickled Okra Recipe

This recipe for pickled okra is a real delicacy. After they are
ready, savor them slowly so that they will last longer.

Ingredients:
 
  3 pound fresh young okra  
  2 cups white wine vinegar
  2 cups water
  ¼ cup olive oil
  4 healing Tsp sea-salt
  3 fresh basil sprigs
  3 thyme stalks
  6 cloves garlic, sliced
  2 dried, hot red peppers
   
Directions:

  1. Wash the okra and dry on a towel.

  2. Boil the water, vinegar and salt then add the okra and
      cook for 3 minutes. Turn off the gas.

  3. Remove the okra (reserving the vinegar liquid) with a
      perforated spoon and put okra in the jar, being careful
      not to press it.

  4. Pour the olive oil over the okra and fill up the jar with
      the cooked vinegar liquids.
 
  5. Close the jar and store it in a dry, dark place. After 12 days it’s ready.

Tip:
  
  v You can store the Pickled Okras for more than 6 months in
           a dry dark place; you don’t even need to refrigerate them.

                        Recommended with: Eggplant Dip