Bourbon pickled okra

Bourbon pickled okra

By
From
Pickled
Makes
2 × 300 ml jars

Ingredients

Quantity Ingredient
200g Bourbon pickled okra
250ml rice wine vinegar
250ml cider vinegar
2 tablespoons granulated sugar
4 tablespoons sea salt
2 tablespoons yellow mustard seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
125ml bourbon
1 tablespoon chilli flakes
4 fresh dill sprigs
3 garlic cloves, peeled and thinly sliced
1/2 lemon, zest pared

Method

  1. Rinse the okra, trim and discard the stems.
  2. Combine the vinegars, sugar, salt and 250 ml of water in a medium-sized pan, whisking over a medium to high heat until the sugar and salt have completely dissolved.
  3. Add the mustard and coriander seeds, peppercorns, bourbon and chilli, and simmer for 5 minutes.
  4. Put the okra, dill, garlic and lemon zest in a clean jar or plastic container.
  5. Pour the hot pickling brine over the okra. Put on the lid and let it cool completely, then refrigerate. The pickles will be ready to eat in 2 days and will keep for up to 2 weeks in the fridge.

Note

  • If you don’t like okra because of its sometimes ‘slimy’ texture, try pickling it! It’s seriously amazing – it becomes super crunchy and yummy.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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