Pickles and preserves
Dried okra is a winter pantry staple in Amasya and Tokat, made by threading hazelnut-sized okra pods by their stems and drying them in the shade. Shade-dried okra keeps its color and aroma, while sun-dried pods darken. In winter, the pods are briefly boiled in lemon water before being added to soup or to meat-based or olive-oil dishes. Drying also greatly reduces okra’s mucilaginous texture.
Wipe the okra clean; do not wash it. Wet okra becomes mucilaginous while being threaded. Discard any yellowed, hard, or spotted pods. Trim the darkened tip of each stem, but do not remove the cap, so the needle can pass through it.
Thread cotton string through a thick needle and pass the pods onto it one by one through the stem end. Leave space between the pods so they do not touch; touching surfaces will not dry and may mold. Hang the strings in a well-ventilated place out of direct sunlight.
On the day you plan to cook, bring the water and lemon juice to a boil. Remove the dried okra from the strings, boil it for 5 minutes, and drain. The lemon reduces any remaining mucilage; the okra is then ready to use.
Hang the threaded okra in a shady, well-ventilated place for 10–15 days; this drying time is not included in the recipe duration. Do not store the okra until it is completely dry: it should be hard as a stone, crackle when squeezed, and be dry inside when broken. Any remaining moisture can lead to mold; discard moldy okra. Store in a cloth bag or airtight container in a cool, dry place for up to 1 year.
Bamyaları ipe dizerken iğneyi sapından geçirmek gerekiyor, gövdesinden geçirdiklerim kuruyunca ipten düştü ve toplanırken yerde buldum. Sapı da tamamen kesmeyin, iğnenin tutunacağı bir parmak uç kalsın.
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