A slightly sour winter pickle made by ripening small fresh okra in a vinegar brine while keeping its crunch. It's a practical table classic that adds freshness alongside olive-oil dishes and grilled meats.
Lightly trim the stem ends of the fresh okra and rub off the fine fuzz, then rinse in cold water.
Pack the okra tightly into a sterilized jar along with garlic and mint.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then let cool to lukewarm. Note: if you pour the brine in hot, the okra will soften and lose its crispness.
Pour the lukewarm brine over the okra to fully cover it, and seal the jar tightly.
Let the jar ferment in a cool, dark place for ten to fifteen days; it's ready once the okra turns sour and changes color.
Important: when choosing okra, prefer small and firm ones, large okra stays fibrous. Don't cut off the stems completely, otherwise brine will get inside and the okra will soften. Sterilize the jars and fill so that all the okra stays under the brine; it can be eaten after ten to fifteen days.
Gently rubbing off the fine fuzz on the okra keeps the pickle's brine clear; adding a few drops of lemon to the vinegar keeps the color more vivid.
Admin DadaGastro · verified in test kitchenİlk denememde biraz tedirgindim ama sonuç harika oldu.
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