TartQueen's Kitchen

Pickled Okra. Big and little.

Here in Central Texas, okra season is in full swing. Because the growing season here is so long, okra is essentially available from June through roughly October or until the first frost.

Pickled okra is a great Texas, and throughout the southern US, food tradition.  Every southern grandma seems to have a recipe.

People either love or hate okra. The main complaint about okra is the “slime” factor.  The slime is called “mucilage” (sounds gross, I know).  It is the result of protein and carbohydrates in the okra pods and leaves.  If you’ve ever had a thick gumbo, thank the mucilage.  When the pods are cut and cooked with liquid, the okra tends to become slimy.  The way to avoid this is to cook the okra whole; the best way to do this is over direct heat and pan roast (this is delicious, by the way).

There is a subtle yet distinct difference between pickling and fermentation.  Pickling is the process of preserving food in a highly acidic medium (usually vinegar).  Fermentation generally starts with salt as a starter and allows what is being fermented to create its own acidic liquid (lactic acid).  Fermentation is generally considered the healthier of the two processes because the lactic acid helps with the digestive process.

In short, pickling is controlled preservation while fermentation is controlled rot (but in a good way).

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A few notes on the recipe:

1.  The type of okra I use in the recipe is called Emerald King.  It is more tender and less stringy than other types of okra.  While you can use any type of okra you prefer or have access to, I’ve used this because it’s what Carol Ann grows at Boggy Creek Farm.
2. The reason pickling salt is used is to help draw moisture from the item being pickled.  It is a very fine grain pure salt that contains no iodine or anti-caking additives.  If needed, you can use kosher salt (but be sure it is pure). Because table salt contains additives, you shouldn’t use it in pickling or fermenting.
3. Another way to help keep your pickles from becoming mushy over time (and they will as the initial heating as well as the acidic environment chemically cooking your pickles), you can use either fig or grape leaves.  These leaves contain natural alum that help to draw moisture from the pickles. You can also use up to 1/4 teaspoon of alum per quart of liquid if fresh leaves are not available.
4. You can also use half & half white/apple cider vinegar or all white vinegar if you prefer.  Just be sure you use 5% acidity vinegar.  There is 9% white vinegar available (mainly in Texas and parts of the South), but it is used mainly for cleaning, not food.  Be sure to look at the label carefully.
5. While I have included a pickling spice recipe, you can adjust this one to your taste or use whatever pickling spice blend you prefer.

The Ingredients

6 1-pint regular-mouth jars with lids and rims, washed

Pickling Spice:

1 tbsp. Red Pepper Flakes

1 tbsp. Mustard Seed

1 tbsp. Coriander Seed

1 tbsp. Black Peppercorns

2 tsp. Allspice

1 tsp. Fennel Seed

Clockwise from top left: red pepper flakes, lemon slices, black pepper corns, coriander seed, fennel seed, bay leaves, whole allspice, brown mustard seeds, garlic cloves

3 lbs. Okra, washed and caps trimmed

Emerald King Okra with tops trimmed

3 c. Apple Cider Vinegar

3 c. Water

3 tbsp. Pickling Salt

8-12 peeled whole garlic cloves, optional

Lemon Slices, optional

Fresh Grape or Fig Leaves

Fresh grape leaves

In a small bowl, mix the pickling spices together.  Set aside.

Place a jar rack inside a large canning pot and fill it with water.  Set the jars in the rack and make sure the water is at least 1″ above the tops of the jars. Cover the pot and bring the water to a boil.  Turn down the heat to medium-low and let the water continue to simmer. Place the lids in a small saucepan of simmering water and let sit. (Don’t bring the water with the lids to a boil; it will melt the seal.)

Meanwhile, make the brine.  Combine the vinegar, water, and pickling salt in a medium saucepan and bring to a boil.  Lower the heat to low and allow the brine to stay hot while you fill the jars.

Carefully remove the jars from the canning pot, making sure to drain all the water out of them. (I like to put the jars on a baking sheet lined with a towel for easier transport across the kitchen.)

In a bottom of each jar, place 1-2 grape or fig leaves (depending on size), a lemon slice (if using), and 1 tablespoon of the pickling spice. Carefully pack the okra in the jars, alternating tips up or down so that the okra interlocks and you’re able to pack as much in as possible. If you’re using garlic cloves, be sure to pack those in as you can in amongst the okra.

Leaves, spice blend, and lemon in the jar.

A few top down.

A few top up. You want to get as many in the jar as you can. It will save on brine and help limit air bubbles.  Air, in this case, is the enemy. Plus, more goodness in the jar. I swear there are garlic cloves in there somewhere.

Slowly and carefully pour in the hot brine in each jar, leaving 1/2-inch head space.  Use a wooden or plastic chopstick or the end of your headspace tool to remove any air bubbles.  Once you have done that, measure the headspace again and add more brine if necessary.

Wipe the rims of the jars, place the lids on top, and screw on the rings so they’re hand-tight.  Carefully place the jars back into the canning pot, making sure the water is at least 1″ above the tops of the jars, cover the pot, and bring the water to a boil.  Process the jars for 10 minutes starting when the water comes to a boil.

After you have processed the jars, carefully remove them from the water and place on racks to cool.  If the jars seal (you will hear a “pop” as the lids seal), tighten the rings.  If the jar doesn’t seal, you can simply put the jar in the fridge and eat it within 2-3 weeks.

Either way, let the pickles sit for at least a week before eating.

Classic Southern Delicacy.

Enjoy!

Years ago, as I was rifling through my pantry trying to figure out what to make for dinner because I didn’t feel like going to the grocery store, I came across 2 cans of black beans and a jar of pickled jalapeños (that I figured I needed do something else with besides make nachos).  Of course, these are pantry staples every Texan should have.

Hmm… I thought. What can I do with these?  After looking through my fridge and finding some cilantro, I stumbled upon it.  “Tart these beans up, Sahar”, I said to myself.

A no brainer, really.

At the time I came up with this recipe, Husband Steve was a vegetarian. And, honestly, me being a dedicated omnivore, there were times I struggled with figuring out what to feed him other than the same old dozen or so meals.  Thankfully, he liked this new concoction so much it became a semi-regular in the rotation.  I liked it because I was working a full-time job at the time and this was a quick & easy meal to make for dinner.  Cheap, too.  And, let’s not forget the most important part here – delicious.

I’m not even going to call this anything remotely like authentic Mexican cuisine.  I mean, I honestly don’t know of any interior Mexican recipe that uses pickled jalapeños.  However, I like to think I’ve at least kept to the flavor profile somewhat and honored the spirit, if not the authenticity.

A few notes:

1.  I really designed this recipe around black beans.  However, if you don’t like or can’t find them, pinto will do in a pinch.

2.  If you don’t have a jar of pickled jalapeños, you can use fresh. Use one, and, depending on the heat level you want, remove the seeds or not.  Also, in place of the jalapeño brine, use lime juice.

3.  I generally serve this dish with brown rice. It just seems to work.  However, white rice or even your favorite Spanish or Mexican rice recipe will be fine, too.

4.  Occasionally, I’ll dice up a tomato (after I remove the seeds) and add it to the beans when I add the second half of the cilantro.  I’ll let the tomatoes sit in the beans just long enough to warm through before serving.

5.  When I serve the beans with cheese, I’ll use Jack cheese or Queso Fresco as a general rule.  The rule being that I usually have one or both of those in my fridge pretty much all the time.  Honestly, they just seem to work.  However, if you decide to go the pinto bean route, cheddar will work, too.

6.  To make this dish vegan, use vegetable broth and omit the cheese.

7. If you’re feeling decadent and carnivorous, a small piece or two of salt pork or bacon cooking with the beans wouldn’t be a bad thing. Just watch the amount of additional salt you put into the beans.

The Ingredients

2 cans black beans (frijoles negros), drained

2 tbsp. oil

1/2 c. onion, fine dice

4 cloves garlic, minced

From top going clockwise: garlic, Mexican oregano, pickled jalapeño, cumin, black pepper, salt, jalapeño brine

1 tbsp. pickled jalapeño, chopped

2 tsp. jalapeño brine

1 tsp. salt

1/2 tsp. black pepper

3/4 tsp. ground cumin

3/4 tsp. dried Mexican Oregano

1 bunch cilantro, chopped and divided

1/2 c. vegetable or chicken broth, or water; more as needed

Rice, cheese, lime wedges, and tortillas or cornbread

1.  Heat a medium saucepan over medium-high heat.  Add the oil and let heat up.

2.  Sauté the garlic and onion until the onion is soft, about 2 – 3 minutes.

Sautéing the onion and garlic. It’s important to allow the saucepan to heat up before adding the oil. This helps the surface to become more non-stick than it otherwise would be (especially in a non-teflon pan or saucepan).  Plus, this helps to cook the food more evenly and efficiently.

Add the jalapeños and sauté for another minute.

Adding the jalapeños.

3.  Add the salt, pepper, cumin, and oregano and sauté another minute or just until the spices begin to have a fragrance. Be sure not to let them burn.

Adding the spices.

4.  Add the beans, jalapeño brine, half of the cilantro, and the broth or water.

Adding the beans, half of the cilantro, and the jalapeño brine.

Lower the heat to medium-low, cover the saucepan, and let the beans simmer for 30 minutes.  Stir occasionally.  Be sure to taste for seasoning.  Add more broth or water if the beans become too dry.

After 30 minutes.

5.  When the beans are soft and the broth has thickened, remove the saucepan from the heat and stir in the remaining cilantro and taste for seasoning.

Adding the other half of the cilantro. If you’re using tomato, add it now.

6.  Serve the beans with rice, cheese, a lime wedge, and cornbread or tortillas on the side.

Without cheese.

With cheese.

¡Buen Apetito!

I am now going to introduce you to two more dishes from the Middle East – one from my childhood and one I discovered more recently.  Lentil Soup and Artichokes with Coriander.

Lentil Soup (Shorbat Adas) is a very popular dish during Ramadan. Soup is a traditional way to break the fast and the heartiness of this soup is perfect for that.  Some people will put cooked ground beef or lamb in the soup, others balls of Kefta (basically, ground meat with onion, parsley, and spices).  Some will also use dried bread and puree it into the soup to thicken it. Sliced radishes are also a popular addition.

The Artichokes with Coriander (Ard al-shokeh ma’kuzbara) is a more recent discovery for me. It’s a dish popular in Jericho in the early summer when artichokes are in season.  Here, I’ve used frozen artichokes.  This way, I can eat this dish at any time of year.  Mainly, though, because I really don’t like to clean artichokes.

A few notes:

1.  The soup is really best with the red lentils.  They have a lighter, slightly sweeter flavor that’s best for the soup.  They’re much more readily available than they used to be.

2.  Be sure to wash the lentils.  They’re generally dusty when they’re packed.  While processing methods have become better, sometimes, especially if they’re from a bulk bin, they may also have small rocks or dirt. So, be sure to check them carefully.

3.  As with most soups, this is even better the next day and freezes well.  When you reheat the soup, be sure to add a little broth or water because it thickens up as it sits.

4.  If you want a smoother soup, then you can puree it.  However, I prefer a little texture in the soup.

5.  You can easily make the soup vegan by using either vegetable broth or water.

6.  Don’t use marinated artichokes packed in olive oil.  Be sure, especially with canned or jarred ones, that they are packed in water.  Or, if you’re using frozen, they’re unseasoned.

7.  If you don’t like cilantro (coriander), you can use parsley.  It obviously won’t taste the same, but it will work.

The ingredients

The lentils. Red lentils work best in this soup. They’re much more readily available than in the past.

From the top: salt, pepper, olive oil, flour, cumin

Lentil Soup

1 1/2 c. red lentils, washed and drained

4 c. broth (chicken, beef, lamb, vegetable) or water

1 med. onion, minced

3 cl. garlic, minced

1 tbsp. flour

1 tsp. salt, or to taste

1 tsp. black pepper, or to taste

1 tsp. cumin

2 tbsp. olive oil

Juice of one lemon, or to taste

1.  In a large saucepan, place the onion, garlic, lentils, and broth or water.

Lentils, onion, and garlic in the saucepan awaiting the broth.

Cover and bring to a boil.  Keep the saucepan covered, turn the heat down to medium-low, and simmer for 45 minutes.  Stir occasionally.

The boiling pot.

2.  Meanwhile, in a small bowl, mix together the flour, salt, pepper, cumin, and olive oil.

The oil, flour, and spices mixed together. It smells lovely.

Add the mixture to the lentils after the first 45 minutes of cooking.

The soup after the first 45 minutes of cooking time. Sorry, the lentils don’t stay red. They turn to a dull gold-yellow.

After adding the oil-spice mixture.

After you add the oil & spices, cook for another 15 minutes, uncovered.  Stir occasionally.

3.  Add the lemon juice and cook another 5 minutes.

My old-style lemon reamer. One of my favorite things I received from my mother-in-law.

Taste for seasoning.  Serve with a drizzle of olive oil over the top and some extra lemon on the side.

The finished soup.  Perfect.

The ingredients

Salt, pepper, olive oil

The artichokes. I used frozen ones in this recipe. If you do get jarred or canned, be sure they aren’t marinated & flavored  ones.

Artichokes with Coriander

2 lb. artichoke hearts (2 bags frozen-thawed or 6 cans drained)

4 tbsp. olive oil

3 cl. garlic, minced

1/2 c. coriander (cilantro), chopped

1 tsp. salt, or to taste

1 tsp. black pepper, or to taste

1/4 c. lemon juice, or to taste

1.  In a large skillet, heat the olive oil over medium heat.  Add the garlic and cook for 1 – 2 minutes.

Cooking the garlic.

Add the artichokes hearts and cook another 5 minutes.

Adding the artichokes. Be sure to continue stirring frequently to keep the garlic from burning.

Add the coriander (cilantro), salt, and pepper.  Cook another 5 minutes. Stir frequently.

Adding the coriander (cilantro).

2.  Add the lemon juice and cook another 2 minutes.  Remove the skillet from the heat and taste for seasoning.

The finished artichokes.

3.  You can serve this either warm or room temperature.  This dish can also be made a day in advance.  Warm it slightly or let it come to room temperature before serving.

Sahtein! صحتين

In this post, I served the soup with toasted split pita bread to make a sort of cracker.  You can also serve with warm pita or a cracker of your choice.  The plainer the better.