Pickled, then fried Okra is dangerously easy to make. This is a great way to celebrate the end of its season.
*Consider this fried pickle recipe with other vegetables that pickle well!
1 lb Okra
For the Pickle Brine
6 Cups Water
1 ⅝ Cups Vinegar
½ Cup plus 3 Tbsp Sugar
5 Tbsp Salt
1 Tbsp Red Pepper Flakes
1 Tbsp Toasted Coriander Seeds
1 Tbsp Toasted Cumin Seeds
1 Tsp Turmeric Powder
For the Wet
½ Cup Pickle Brine (measure this after okra is pickled)
For the Breading (The Dry)
6 Tbsp of your favorite Bbq Rub
2 Cups of FIne Breadcrumb
⅔ Cup of Fine Cornmeal
Fryer Setup - 2 Qt Oil Minimum (if frying in a Pot use a pot w/ twice the capacity of the fill level)
For the Okra Pickles
Combine all of the ingredients for the brine in a 2 qt or larger pot and bring to a boil. While the brine is heating, wash the okra and transfer it to a 2 qt Mason Jar or similarly sized heat proof container with a lid.
Pour the boiling brine into the jar housing the okra until full to the threads before covering tightly or attaching a tight fitting lid.
Allow the Okra to Pickle at room temperature for a minimum of 2 hours but preferably for several days before making the fried Pickles.
For the Fried Pickles
Make the Wet mixture by whisking 4 eggs with ½ cup of the Okra pickling brine.
Make the Dry mixture by combining the BBQ Spice, cornmeal, and preferred breadcrumb.
Remove the Okra from the Jar and pat it dry before proceeding to pass it through the wet and dry components of the breading. (Bread the Okra twice for a thicker, crisper crust that better adheres to the pickle. Bread the Okra once for a light and gentle coat that offers little resistance.)
Fry the Breaded Okra in batches in oil preheated to 360℉. Since the Okra Pickles need only to be headed through, remove them from the hot oil when the exterior is dark golden brown and to your liking.
Serve the Fried Okra pickles while hot with your favorite sauces. We opted to serve it with whole-milk Greek yogurt topped with bbq spice and hot sauce.