We like to keep some pickles on our shelves – usually in the fridge for longer storage. Given our current focus on Okra, it was wonderful to realise that these can be pickled as well as our usual ones – carrots, jicama, cumquats, quinces, onions, ginger – pickles feature big here.
This is an Armenian Pickle, from Arto Der Haroutunian’s Middle Eastern Vegetarian Dishes – my old copy that I bought at a second hand stall in about 1985. I love this book.
The recipe would be quite tweak-able, and I am quite excited about it. As the jars lined up on the shelf, I imagined it with various other spices included. This will stay on our list of often-repeated dishes for some time. It is surely a nice way to use up an over-abundant crop from the kitchen garden.
It’s a long wait though. Between the easy part – placing them in the jar with spices and vinegar – an eating them is the difficult part, that of waiting 8 weeks. Oh well, just imagine, in early Winter we will have pickled Okra with our meals. A nice thought.
We have one other Armenian dish – Green Peppers in Yoghurt.
If you are keen for more information, browse all of our Pickles and all of our Okra recipes. Our Middle Eastern Recipes are here. Take a look at Arto’s dishes that we have made. Or take some time to explore our Mid Autumn dishes.
Bami Titvash | Armenian Pickled Okra
We make small batches. Double the recipes if you want to make more.
450g fresh, small, firm, unblemished okra
3 chillies, fresh or dried
3 cloves of garlic
60 ml water
1 litre white wine vinegar
3 Tblspn salt (not iodised)
0.5 Tblpn yellow or brown mustard seeds (or mixed)
Wash the okra and dry. Pack into sterilised pickling jars. Divide the chillies and garlic between the jars.
Bring the water, vinegar, salt, and mustard seeds to the boil and pour over the okra.
Seal tightly and leave to stand for at least 8 weeks.
Be patient! Then enjoy!
recipe notes and alternatives
Add a bay laurel leaf to each jar.
Add 1 Tblspn sugar to the vinegar.
Use cider vinegar and water in the ratio 2 parts vinegar to 1 part water.
Replace the mustard seeds with 1 tpn each of coriander seed, celery seed and whole peppercorns.