Monday, October 21, 2019

Pickles!! Okra

Nothing beats the crunchy spicy bite of a homemade pickle okra

Just use what you already have in the kitchen.  I had chili flakes (I always have chili flakes)
black mustard seeds, coriander seeds, all spice, sliced or crushed fresh garlic, bay leaves and super hot Thai chilis.

1.  Place fresh  okras in jar, tightly packed.  They loosen up as they start to pickle.
2.  Add spices you have in hand ie: mustard seeds, black pepper seeds, lemon zest, baby lemons, bay
     leaves, chilis
3.  Dissolve 1tsp of salt in 1/2 cup of hot water.  Leave to dissolve.
     Then fill with cold water to top of cup.
4.  Pour cold salty water in to the okra jar till 3/4 full.
5.  Top with vinegar to make a ratio of 3/4 salty water and 1/4 vinegar.
6.  Close tightly lid and leave to pickle.

The water will start to get cloudy and the okras will change from a bright green to a dull khaki colour.
They should be ready to eat after a week (depending on climate)
If you want to slow the process.  Often I open a jar and want to eat the other jars for later, I just put them in the fridge for later. Easy peasy.

Okras, and baby cucumbers are being pickled simultaneously.

Pickle party!

Crunchy heaven!

Saturday, October 12, 2019

Asian Market - Soups and exotic veggies

Bags of chopped fresh veggies ready for soup making!

Gorgeous greens!!

Just look at those green/purple onions roots!

Beautiful tiny spiky acidic baby limes

?? What are these?!

 Rice flour - nice price


Indian shop

Fish 120 nis for 6 fishes - Dennis
Mussels 40 nis per bag (2 bags here)

White wine
Coriander leaves

 Indian Shop outside central bus station TLV

5 nis per bag of spice

Indian spice shop

Outside the central bus station - TLV

Spices 5 nis a bag

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