Fried Okra Pickles

Servings: 4-6

Source: Culinary Vegetable Institute

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.