These pickles are beautiful! The paprika gives them a warm red glow. Keeping the pods intact and pickling them through fermentation helps them stay crisp.
makes about 2 quarts
You will need:
2 quarts okra, stems trimmed
1 quart water (filtered or de-chlorinated)
2 tablespoons coarse sea salt
8 cloves garlic, halved
1 large shallot, quartered
2 tablespoons black peppercorns
2 tablespoons mustard seed
2 teaspoons smoked paprika
1 teaspoon loose black tea leaves
4 sprigs fresh dill
1 bay leaf
parchment paper
2 quarts okra, stems trimmed
1 quart water (filtered or de-chlorinated)
2 tablespoons coarse sea salt
8 cloves garlic, halved
1 large shallot, quartered
2 tablespoons black peppercorns
2 tablespoons mustard seed
2 teaspoons smoked paprika
1 teaspoon loose black tea leaves
4 sprigs fresh dill
1 bay leaf
parchment paper
- Wash okra and trim the ends, being careful not to cut open the pods.
- Mix water and salt to form a brine.
- Add garlic, shallot, spices, tea, dill, and okra to the bottom of a half gallon jar. Cover with brine.
- Crumple a large piece of parchment paper and push on top of okra to keep it submerged in the brine.
- Cover the jar with a clean towel, securing it with a rubber band so the contents are protected from critters but can still breathe.
- Store the jar in a cool place (65 to 75o F) for 1 week to 10 days.
- When the okra is sufficiently sour, cover the jar tightly with a lid and refrigerate.
- Enjoy your pickles within 3 months.
TIP:
Photography by
Food+styling by Michaela Hayes | Photography by Paul Lowe
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