Acai Black Currant Pickled Okra

While I have at least one elaborate recipe in mind for the acai black currant syrup I won from Food Finery, little everyday uses for it are adding up by the dozens. Alice Waters' recipe for Fresh-Pickled Vegetables, which can be found on page 220 of The Art of Simple Food, partially inspired me to use it in a brine for pickled okra (the original called for sugar instead). My other inspiration was Peas Love Carrots, where you can find an awesome recent post on canning Spicy Italian Pickled Okra.

My adaptation of Fresh-Pickled Vegetables from Alice Waters' The Art of Simple Food is as follows.

Acai Black Currant Pickled Okra

Ingredients

1 1/2 c. white wine vinegar

1 3/4 c. water

2 1/2 Tbsp. Acai Black Currant flavored syrup from Sonoma Syrup Co.

1/2 bay leaf

4 thyme sprigs (I didn't have fresh thyme, so I used a generous pinch dried)

Half a dried cayenne pepper or pinch dried chili flakes

1/2 tsp. coriander seeds

2 whole cloves (I used a pinch of ground cloves)

1 garlic clove, peeled and halved

Generous pinch salt

1/2 lb. okra pods, halved

Directions

Combine all ingredients except okra. Boil over high heat. Add the okra and reduce heat to medium-high. Let simmer about 15 minutes, or until the okra is no longer crunchy but not yet gooey. Lift the pods out with a spatula or slotted spoon and transfer to a heat-proof container with a lid. Set the brine aside until it has cooled enough to refrigerate. Pour the brine over the okra, put the lid on, and chill at least two hours before you start munching (Ms. Waters says you can start munching right away, but I like to wait for the okra to marinate a bit). Will last up to a couple weeks in the fridge, and you'll get even more mileage if you can it.

Remember, just four more days on the 30 Rock TV Dinner challenge! Have you posted your 30-Rock inspired dish yet? If so, let me know!

Beat the eggs. Whip the cream. Show no mercy.