Spicy Pickled Okra & Sesame Cucumber Noodles by Chef Meghan Urevick from LifeBar at the Old Louisville Fresh Stop Market
Part of what's so great about the cooler months is the pickled veggies from the summer. It's not too late to get crackin' on pickling! If you have leftover okra or green beans (like I do), pickling is the way to go! Meghan from LifeBar was thoughtful and gave us some tips on how to use all of your veggies over a longer period of time. Just like the way our grandparents used to do...She also created a really delicious cucumber noodle (yes, you do can do this with a spiralizer!) with cashews (allergy alert!)...seriously so good! It's time to get creative and satisfy that growl in your stomach.
Spicy Pickled Okra
Equipment Needed: 1 quart-sized jar, 1 cutting board, 1 sharp knife, measuring spoons and cups, 1 small stainless steel saucepan
1. Wash and trim the stems of the okra. Your goal with using the okra is to ﬁll one-quart jar so they’re packed in tightly. Smaller okra pods are preferable.
2. Clean your quart jar well, and add 2 cloves of sliced garlic, 1 tsp dill seeds and bullhorn peppers, halved lengthwise.
3. Pack okra into the jar, and don’t be afraid to really pack it in tight!
4. To make the brine, dissolve 2 tablespoons of pickling or kosher salt in 1 cup of distilled water and 1 cup of white wine vinegar. Bring to a boil in a small stainless-steel saucepan.
5. Pour hot brine into your okra-packed quart-sized jar and put a lid on it. Do not screw on the lid too tightly, as you want to allow some of the gasses to escape. Let sit on the countertop to cool for about an hour and then place jar in the fridge. Your pickles will be tasty after 2 weeks, delicious after 3 weeks, and taste amazing after 4 weeks. Pickles will keep fresh between 3-6 months in the back of your fridge.
Sesame Cucumber Noodles
Equipment Needed: spiralizer, 1 cutting board, 1 sharp knife, 1 mixing bowl, whisk, measuring spoons
1 large English cucumber or about 2 large regular ones, washed
2 tablespoons organic mello miso paste (or use coconut aminos as a soy-free and gluten-free alternative)
1 Tablespoon organic rice vinegar
1 teaspoon organic sesame oil (or use tahini to make no oil added)
1/4 teaspoon organic red pepper ﬂakes
Handful of grape tomatoes, washed, stemmed and halved
Salt and pepper, to taste
2 teaspoons organic sesame seeds
1/2 cup organic, unsalted, raw cashews, cut into pieces
Optional: garnish with cilantro or fresh basil
1. Spiralize the cucumber.
2. With a whisk, mix the mellow miso paste, rice vinegar, sesame oil, red pepper ﬂakes and salt and pepper in a medium-sized mixing bowl to make the dressing.
3. Toss the noodles in the dressing so that it evenly coats the noodles. Sprinkle the noodles with the sesame seeds, and ﬁnish with the chopped grape tomatoes and cashews. Enjoy!
*Serve on a bed of mixed greens, topped with a fried egg or enjoy with beans
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.