Overnight Pickled Okra
ID: ef84e5ed...
This overnight pickled okra uses a special sweet, sour, and spicy garlic sauce to marinate the okra at a low temperature, perfectly preserving its unique tender texture and nutritional value. It is extremely simple to make; once chilled, it is refreshing and appetizing, making it an unmissable healthy cold side dish for the summer.
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🍳 Cooking Flow
Peel the hard outer skin around the okra stem, keeping the whole okra intact. → Prepare the sweet, sour, and spicy garlic sauce and chill it in the refrigerator. → Blanch the okra in boiling water with a little oil for 2~3 minutes, then drain. → Submerge the okra in the chilled sauce and marinate overnight in the refrigerator. → The leftover sauce can be poured over strips of Vietnamese rice paper, mixed with cilantro to make chewy cold noodles.
Cooking Steps
Brief Cooking Order
Peel the hard outer skin around the okra stem, keeping the whole okra intact. → Prepare the sweet, sour, and spicy garlic sauce and chill it in the refrigerator. → Blanch the okra in boiling water with a little oil for 2~3 minutes, then drain. → Submerge the okra in the chilled sauce and marinate overnight in the refrigerator. → The leftover sauce can be poured over strips of Vietnamese rice paper, mixed with cilantro to make chewy cold noodles.
Introduction
This overnight pickled okra uses a special sweet, sour, and spicy garlic sauce to marinate the okra at a low temperature, perfectly preserving its unique tender texture and nutritional value. It is extremely simple to make; once chilled, it is refreshing and appetizing, making it an unmissable healthy cold side dish for the summer.
Step 1
[Overnight Pickled Okra] Wash the okra thoroughly, and use a peeler to remove the hard outer ring of the stem (like sharpening a pencil), keeping the stem intact to prevent water from seeping in and losing the mucilage during blanching.
Step 2
In a container, add the garlic sauce, allulose syrup, garlic soy sauce, apple cider vinegar, kombu salt, and homemade scallop seasoning in order. Stir well to create the marinade, then cover and refrigerate.
Step 3
Bring a pot of water to a boil, add a little oil, and blanch the prepared okra for about 2~3 minutes (adjust time according to the size of the okra).
Step 4
Remove the okra and drain thoroughly. (The blanching water contains water-soluble dietary fiber and polysaccharides; it can be kept in the refrigerator as a healthy drink or used as a stock).
Step 5
Take out the chilled sauce, place the drained okra directly into the sauce, ensuring each piece is fully submerged. Refrigerate overnight to marinate before serving.
Ingredients List
Important Notes
💡 Do not cut off the okra stem completely. Use a peeler to remove the tough outer skin to lock in nutrition and prevent water loss and the healthy mucilage from leaking out during blanching.
🍳 Adding a little oil to the blanching water helps keep the okra a vibrant green. The blanching water is flavorless and can be kept as a drink or used as a broth, so it won't go to waste.
✨ Allulose syrup does not spike blood sugar. If unavailable, you can substitute it with regular sugar, maple syrup, or honey.
⚠️ When making Vietnamese 'cold noodles', do not soak the rice paper in water first. Pouring the leftover sauce directly onto it makes the rice paper more flavorful and gives it a chewier, springier texture.
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