Whole Pickled Okra (Achar Bhindanu)

Name: Whole Pickled Okra (Achar Bhindanu)
Ingredients: 2 pounds Okra (tender, seedless variety if possible) (Originally '2 Sher'. Choose thick, fleshy, but tender okra.); 3 ounces Salt (Originally '7 Tola'. Approx 5-6 tablespoons.); 5 whole Dried red chilies (Originally '0.5 Tola'. Use Goa or standard dried chilies.); 5 cups Strong white vinegar (Originally '1.5 bottles'. Quantity estimated to ensure okra is submerged.); 2 tablespoons Mustard seeds (optional) (Originally '2 Tola'. Only required if making the mustard variation mentioned in the text.)

Whole tender okra pods are preserved in a spicy, tangy vinegar brine in this traditional Gujarati pickle recipe. The unique process involves salting and sun-drying the okra before pickling, ensuring a firm texture that stands up to the bold flavors of dried red chilies. This 'Achar Bhindanu' matures over a month to develop a complex, sharp flavor profile perfect for cutting through rich meals.

Ingredients

2 pounds Okra (tender, seedless variety if possible) (Originally '2 Sher'. Choose thick, fleshy, but tender okra.)
3 ounces Salt (Originally '7 Tola'. Approx 5-6 tablespoons.)
5 whole Dried red chilies (Originally '0.5 Tola'. Use Goa or standard dried chilies.)
5 cups Strong white vinegar (Originally '1.5 bottles'. Quantity estimated to ensure okra is submerged.)
2 tablespoons Mustard seeds (optional) (Originally '2 Tola'. Only required if making the mustard variation mentioned in the text.)

Instructions

1Select fresh, tender okra. Do not remove the heads (caps) or tails; keep them completely whole. Wipe each pod clean with a damp cloth to remove any dirt.
2Place the cleaned okra in a jar and mix with the salt. Cover and let it sit for 24 hours to draw out moisture.
3Remove the okra from the jar and spread them out. Place them in direct sunlight for 2 full days to dry thoroughly. Also, place the dried chilies in the sun for a short while to crisp them up, then crush the chilies coarsely.
4In a non-reactive pot (stainless steel or enamel), combine the vinegar and crushed chilies. Bring the mixture to a boil (one bubble/simmer), then remove from heat and let it cool completely. Note: If making the mustard variation, take a small amount of the cooled vinegar, grind the mustard seeds into it to make a paste, and mix it back into the main vinegar pot.
5Arrange the dried okra vertically in a clean jar. Pour the cooled vinegar mixture over the okra until covered. Cover the jar with a lid and tie a cloth over the top. Shake the jar gently every few days. The pickle will be ready to eat in one month.