Middle Eastern Pickled Okra Recipe
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- Type
- Vegetarian
- Level
- Medium
- Prep Time
- 45 Minutes
- Total Time
- 12 Days
- Yield
- No limit
Tools You Will Need:
1 mason glass jar
1 pot
1 towel
1 tsp
1 cup
1 pot
1 towel
1 tsp
1 cup
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
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
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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: You can store the Pickled Okras for more than 6 months in
a dry dark place; you don’t even need to refrigerate them.
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: You can store the Pickled Okras for more than 6 months in
a dry dark place; you don’t even need to refrigerate them.
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