In Malaysia, okra is typically stir fried with garlic, chilli and a little tamarind juice. The tamarind juice gets rid of the slime and balances the spicy flavour. My usage of okra was therefore limited to stir fry with chilli and garlic or dropping them in curries.
Recently I discovered another way to eat okra – pickling it. I first encountered pickled okra at a brunch place in Shanghai. My Bloody Mary cocktail came with a celery stick and a piece of okra hanging on a toothpick. I didn’t know you can eat okra like this!
I took a bite. Crunchy. Hmm…cold and refreshing. And not slimy at all.
So I decided to google up ways to pickle okra and settled on this recipe. I adjusted my pickle liquid accordingly and liked the salty and sour taste that it produces.
Feel free to adjust your pickle juice according to taste. I find the salty and sour taste suits the okra as an apetiser.
3 cups water
1.5 cups rice vinegar
2 tbsp salt
1 tsp sugar
- Sterilize a glass jar with boiling hot water.
- Put the okras and other vegetables such as chili, garlic and herbs in the jar.
- Put the ingredients for pickling liquid in a saucepan and bring to a boil. Once boiled, pour into the jar with okra and vegetables. Make sure the liquid covers the vegetables.
- Close the lid and let it cool down. Keep in the fridge when completely cool. Okra is ready to be eaten the next day.
- You can pickle other hard vegetables together in a jar – chilli, onion, garlic, dill, cucumber, carrot.
- Pungent herbs like onion and garlic needs to be pickled for 2-3 days. Other vegetables are ready after a day.
- Serve your pickled okra whole. Bite into a whole okra to feel the crunch. Okra is crunchy when it is cold.
- You can also dip your okra in a glass of Bloody Mary