Pickles: Okra and Carrots

 

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chutney

In this edition: Okra and Carrots pickles

Both Okra and Carrot are abundant in my organic vegetable garden and this is a way to preserve them and enjoy them for weeks ahead.

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The carrots and peeled and slice into stick and put in a pan of boiling water for a few minutes to soften them just a bit.

 

This brine is  spicy and just the way I like it.  It’s spiced up with red chilli flakes, garlic, peppercorns and fennel seeds. In this batch I brought the brine to a boil which is different from my previous experiments.

This is a special week  as I am co-hosting at Angie’s Fiesta Friday with Jhuls.  It is always such an honor to co-host and so much fun to go through the amazing dishes presented!! Have you checked out the party and Jhul’s fabulous blog? If not, you are missing out!

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Pickles: Okra and Carrots

  • Servings: many
  • Difficulty: easy
  • Print

a zesty quick pickle with Okra and Carrots

Ingredients

  • 7-8 Whole Okra
  • 4-5 Carrots peeled and sliced into sticks
  • 1 cup water
  • 1/2 cup organic apple cider vinegar
  • 1/2 cup white vinegar
  • 5 cloves garlic sliced or smashed
  • 1 tsp peppercorns
  • 1 tsp fennel seeds
  • 1/4 tsp crushed red pepper flakes
  • 2 whole red peppers sliced
  • 2 whole green chilies
  • 1 tablespoon pink salt or sea salt

Directions

  1. Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about 5 minutes, until just softened. Drain carrots and set aside. Better to be on the crisper side than the softer side.
  2. Combine the cider vinegar, water, garlic, red pepper flakes, whole red chillies, salt, fennel seeds and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
  3. Pack fresh, cleaned okra loosely into a mason jar, add whole green chilies.
  4. Pack the partially cooked carrots in a separate jar
  5. Pour the hot brine over the okra and carrot, filling the jars to the top and  allow contents to pickle at room temperature for 24 hours. Refrigerate the jars and enjoys for many weeks

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17 thoughts on “Pickles: Okra and Carrots”

  1. A very informative post Zeba. I’m just learning about how essential these fermented and probiotic foods are to our gut. For the very first time I bought kimchi just this week. It also reduces inflammation and helps in a great number of ways. Great to see that you’ve pickled some of your very own organic vegetables. Clever you!

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  2. I agree about the health benefits of fermented food and how important it is to include in one’s diet. I just tried Okra a few years ago – I thought it was hard to grow okra as there was not enough growing time – you’re in the East right? Wish I still had my big garden and lots of helpers to maintain it 🙂 Thanks for co-hosting Zeba.

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  3. I read your post with interest as I love fermented foods though hardly ever make any – you seem to know a lot about it. Thank you for sharing your delicious recipe with #CookBlogShare:)

    Liked by 1 person

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