The southern cucumber, which is crisp, sour and seriously nakbar
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Why does it work
- The selection of smaller okra pods (4 inches or smaller) ensures a less fibrous, tender texture.
- If you crush the garlic, there is more taste instead of leaving it completely, since the increased surface hides the saline solution more effectively.
Slipery, hem and unjust malignant is Okra’s so-called “mucus” exactly what I love-it is the velvet signature that makes it special. In gumboIt gives body and wealth; When it is inserted, it is just enough to give each bite a flat, almost creamy texture under the snapshot of the skin of the pod. Therefore, I like this inserted Okra recipe, which my colleague Craig Ruff from our Birmingham, Alabama, the test kitchen, was particularly likely to be developed.
Craig considers his Sole Classic Apple’s apple cider vinegar for sharpness, sugar for the balance and a generous hit made of garlic, black pepper and crushed red pepper flakes for spice. The garlic is chopped off to extract more taste for a cucumber solution that does not hold back. The vinegar lowers the pH value in order not only to keep the cucumber fresh, but also to maintain the strength of the pods, so that every bite provides a biting appearance with a juicy center. The aromas of the Salzlake met the right -wing southern pickling notes: lively, a little sweet, pleasantly hot and deeply aromatic. It is a salt lake that with almost everything you want to think about Cucumber To Green beans.
Serious Eats / Fredy Hardy Jr.
Craig’s process works regardless of whether you create a fast fridge spell or rinse the pantry for the winter. A small but important tip before you start: choose smaller okra pods. They are more delicate than the larger, fibers, and their size makes them perfect for pint glasses. For fast refrigerator cucumbers, simply pack your glasses, pour the hot saltlake in, let them cool and cool in the fridge – you are ready in just 24 hours and last up to a month. If you want to enjoy you long after the Okra season, Craig contains a simple water bath method for storing shelf. With this route, your glasses can sit in the pantry for up to a year. Once open, they should be cooled and used within 3 weeks. In any case, you are ready to go for a cheese board, Bloody Mary Garnish or plate of fried catfish.
Regardless of whether you are already a die-hard okra fan or are not yet convinced, these cucumbers can change your opinion. Bright, lively, snappy and plush.
This recipe was developed by Craig Ruff; The top note was written by Laila Ibrahim.
The southern cucumber, which is crisp, sour and seriously nakbar
Cooking mode
(Keep your screen awake)
12 Ounce ((340 G))) Fresh Okra (See notes)
3 large Nelken garlicchopped
2 teaspoon ((5 G))) Black peppercorns
1/2 teaspoon Red pepper flakes
1 1/4 Cup ((300 ML))) Apple cider vinegardivided
1 cup ((8 Ounce; 240 ML))) Water
1/3 cup (to 2 1/3 Ounce; 66 G))) granulated sugar
1 1/2 tablespoon (to 15 G))) Diamond crystal kosher salt; Use half as much of the volume for table salt
Wash 2 (1-pint sizes) canned glasses and their lid thoroughly. If you plan to process the pickled Okra for the storage of shelf stability, you sterilize the glasses, as described in ours Canned manual.
Serious Eats / Fredy Hardy Jr.
Add to a small saucepan in a small saucepan with vinegar, water, sugar and salt. Bring to a boil over high heat with high heat until the sugar dissolves, about 3 minutes.
Serious Eats / Fredy Hardy Jr.
Pour 1 cup of vinegar mixture into every glass. Let the room temperature cool for about 1 hour (the Okra absorbs part of the liquid).
Serious Eats / Fredy Hardy Jr.
For short -term storage: Share the remaining vinegar mixture evenly into each glass and leave 1/4 inch head space in the glass. Seal glasses with lids and cool at least 24 hours. Intended okra can be stored in the fridge for up to 1 month.
Serious Eats / Fredy Hardy Jr.
For long -term storage: While Okra is still hot, screw on the tips until the fingertip is stuck (not lasting). Place a canned shelf in a large inventory. Fill with water and bring to a boil through high heat. Carefully lower the glasses into a saucepan. Return waters to cook up; Cover and cook for 10 minutes. Off-heat, let glasses sit in water for 5 minutes. Carefully remove the glasses out of the water with canned trimming times. Inserted Okra can be stored for up to 1 year at room temperature. Cool within 3 weeks after opening and using.
equipment
2 (1-pint size) Canneal glasses with lids and rings, small pot, large stick pot or Dutch oven, deep stockpot (if preserved), canning funnel (if preserved), Jar-lift (if a preservation)
Notes
Look for a smaller okra, 4 inches or shorter that are more delicate and less fibrous.
Make-based and storage
Inserted okra can be cooled for 1 month.
Processed (heat -treated) Okra can be kept in a cool, dark place for up to 1 year. Cool and use within 3 weeks after opening.
