Indulge in the delightful flavors of spiced okra pickles with this recipe. The unique addition of curry powder gives the brine a beautiful yellow, cloudy quality. Once you’ve enjoyed all the pickles, don’t let the leftover brine go to waste—use it to create delicious crackers. With a combination of fresh okra pods, aromatic spices, dried tomatoes, and a touch of curry, these pickles offer a satisfying blend of tanginess and spice that will surely tantalize your taste buds.
Yield: About 1 quart
(Fermentation vessel: 1 quart)
INGREDIENTS:
- 1 pound whole okra pods (or enough to fill a 1-quart jar)
- 2 cloves garlic
- 1 teaspoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon peppercorns
- 4–5 dried tomatoes
- ½ red onion, cut lengthwise into a few wedges
- 1–2 teaspoons curry powder
- 1 quart Cucumber Brine (3 tablespoons unrefined sea salt to 1 quart unchlorinated water)
- 1 or 2 grape leaves (optional)
INSTRUCTIONS:
- Rinse the okra pods thoroughly under cold water.
- Trim most of the stem from each pod, leaving just enough to keep the pod closed.
- Place the garlic, coriander seeds, cumin seeds, and peppercorns at the bottom of the jar.
- Arrange the okra pods, dried tomatoes, and onion wedges on top of the spices.
- Mix the curry powder into the cucumber brine. This ensures that the powder doesn’t lump together. Pour the brine into the jar, making sure that all the ingredients are fully submerged.
- Store any leftover brine in the refrigerator. It will keep for about a week. Discard thereafter and make a fresh batch if needed.
- If desired, place 1 or 2 grape leaves over the vegetables as a primary follower. The tannins in the leaves help keep the pickles crisp.
- Loosely cover the jar with the lid.
- Place the jar on a baking sheet and set it aside in a location nearby, away from direct sunlight, at a cool temperature.
- Allow the pickles to ferment for 5 to 7 days. During this time, monitor the brine level and top it off with reserved brine solution if necessary to ensure the ingredients remain fully submerged.
- It is normal to see scum on top of the brine, which is generally harmless. However, if you have any concerns, refer to the appendix for additional guidance.
- As the okra ferments, it will begin to lose its vibrant color, and the brine will become cloudy. At this point, you can start testing your pickles.
- The pickles are ready when they have a pleasingly sour and pickle-like taste, without the strong acidity of vinegar. The flavors should have mingled well.
- The color of the okra will appear muted, even dull green, and the brine should be cloudy.
- Once the pickles have reached the desired taste, screw the lids tightly onto the jars.
- Store the pickles in the refrigerator.
- After approximately 1 day, check to ensure that the pickles are still fully submerged. Top off with reserved brine if necessary.
- These spiced okra pickles will keep for up to 6 months when refrigerated.
- Enjoy the tangy and spiced goodness of these homemade pickles. Add them to sandwiches, salads, or enjoy them as a delectable snack whenever you crave a burst of flavor.
