“Based on an Iranian recipe.”
1hr 30mins
2 kg

Ingredients Nutrition


  1. Trim any dark bits from the okra stalks but leave the stalks intact. Prick the okra in a few places with a toothpick.
  2. Lay the okra out on a large baking sheet and sprinkle with the salt. Leave to stand, preferably in the sun, for 1 hour.
  3. Rinse the okra under cold running water and dry. Blanche the carrots in boiling water for 2-3 minutes.
  4. Mix together the garlic, chillies and mint. Arrange the okra and carrots in layers in hot sterilized jars, evenly distributing the garlic mixture between the layers. The jars should be full but loosely packed.
  5. For the pickling mixture, put the vinegar, suar or honey and salt in a non-corrosive pan. Bring to the boil and skim well. Add the tumeric and return to the boil for a few minutes.
  6. Pour the hot vinegar into the jars filling them to the top and making sure the okra are covered. Poke the vegetables with a wooden skewer to ensure there are no air pockes, then seal. Will be ready to eat in 2 weeks.

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