PICKLED OKRA RECIPE l Crunchy, Easy and Not Slimy

PICKLED OKRA RECIPE l Crunchy, Easy and Not Slimy Music: Ekinler ekilirken- Turkish folk song Arrangement and piano: Elvan A. ULUCINAR In this episode, I'd like to share with you amazingly delicious 'Pickled Okra' recipe, especially well known in the western parts of Turkey. These pickles are made with okra that is long and also easy to make. Even no need to trim the stem ends, just rinse off your okra then use. Using okra pods whole, keeps okra from getting slimy. To stay tuned upcoming videos SUBSCRIBE here:    / elvancatarifler   You can support my channel by Patreon:   / elvancatarifler   INGREDIENTS 1.5 kg. (3 pounds) fresh okra (about 10 to 12 cm/ 4 to 4.5 inches long) 4-5 cloves garlic (peeled) 8-10 fresh dill sprigs 18-20 black peppercorns 1.5 tsp lemon salt Brine: 4.5 cups drinkable water 1.5 cups vinegar (apple or grape) 2.5 tbsp pickling salt You also need some clean jars: 1 quart 4 jars or 3 quart plus 1 quart jars DIRECTIONS Rinse the okra thoroughly and drain. Rinse and drain dill sprigs. Add 2-3 cloves garlic, 8-10 black peppercorns, 1-2 dill sprigs into bottom of a jar. Pack the jar with ocra lengthwise with your very clean hands. Alternate stem-side-up and stem-side-down, to pack ocra well into the jar. Avoid the okra that look shriveled or are soft when squeezed. Make sure to leave a headspace. Repeat the same with other jar(s). For the brine: Bring 2.5 cups drinkable water to a boil then pour into a bowl. Add 2.5 tbsp pickling salt and mix until dissolved. Add 2 cups water at room temp and 1.5 cups vinegar, mix. Leaving a headspace, pour the warm brine over okra. If needed, prepare another (half) batch of brine. Cover the top with dill sprigs, making sure everything is submerged in the brine. Sprinkle 1 tsp lemon salt on top of 3 quart jar, and 1/2 tsp lemon salt on top of 1 quart jar. Run a thin knife between the okra and the jars, to eliminate air bubbles. Place a clean weight on top, I use smaller size jar lids. Close the jars tightly, allow to ferment in a dark place, at room temp for 3 weeks. Then enjoy these amazing pickles, discarding the stem end when eating. If the top level of the pickling liquid lowers, just top off with some drinkable water. Keep using a clean weight, to prevent the veg from floating. Store in a cool place or refrigerate, they keep for months. READY :) Thank You For Watching! If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.