Fried Okra Pickles

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!

Ingredients:

• 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

• 4 Eggs

• 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)

Directions:

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.