Okra, PicklesIn recent years, pickles have had a sort of renaissance. For a while, nothing seemed more au courant than a big plate of vinegared veggies(except maybe cruelty-free hand soap or paying $30 to have your face shaved). It became indubitably clear that these briny morsels were having a moment when Fred and Carrie of Portlandia, the authority on all that is obnoxiously trendy, filmed and aired a sketch entitled “We can Pickle That!” In it, the moustached and optimistic Bryce Shivers and his twinkly partner Lisa Eversman declare that “everything should be pickled”: eggs, ice cream cones, dead birds, even plastic CD cases. Though restaurants are not serving anything as eccentric as pickled iced cream or pickled plastic, there are indeed some relatively strange things happening with pickles. One such oddity is Peppermint Pickles, where pickled cucumbers are stuffed with peppermint candy. Or Koolickles, where cucumbers are thrown into a big jar with vinegar and a few packets of kool-aid.bay leaves, pickles, corianderTruth be told, pickles have secured and kept a place on the global table for good reason. Archaeologists believe the Mesopotamians were pickling vegetables around 2500 BCE. And why wouldn’t they? Pickles are easily and cheaply prepared, they last forever, and their varieties are endless(well, almost). All of this, of course, is to say that you too should be pickling. And what better place to start than with this recipe for Pickled Okra that will take you no more than 10 minutes of time in the kitchen?okra, picklesquick-pickled okra, okra, pickles

Quick-Pickled Okra(makes 1 jar of pickles)


1 cup white vinegar

1 cup water

2 tsps salt

1 tbsp sugar

3 large garlic cloves, minced

2 tsps whole black peppercorns

2 tsps whole coriander seeds

3 large bay leaves

2 cups small okra

To start, place the vinegar, water, salt, and sugar into a saucepan and bring it to a boil. Once the brine begins to boil, add the peppercorns, garlic, coriander, bay, and okra and cook for one minute. After a minute, turn off the heat, quickly remove the okra and pack it tightly into a glass jar. Pour the brine over the okra until they are completely submerged. Screw the lid onto the glass jar and place it into the fridge. Let the pickles sit overnight. Because these are quick-pickled with vinegar and not cured, the pickles should kept no longer than about a week–However, I don’t imagine you’ll have trouble finishing them off in a day or two. Enjoy.




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