1poundokra, preferably pods no longer than 3 to 4 inches
1 1/4cupswater
1cupwhite vinegar
2clovesgarlic, crushed
2tablespoonskosher salt
1teaspoonblack peppercorns
1teaspoonmustard seed
1/2teaspoondried dill weed
1/4teaspoonground cumin
1/4teaspooncayenne pepper
Ingredients for the dipping sauce:
1tablespoonokra pickle juice
1/4cupmayonnaise
1/4cupsour cream
1/2cupbuttermilk
1clovegarlic, minced
1tablespoonchopped cilantro
1/2teaspoondried dill weed
1/4teaspoonground cumin
1/4teaspoonlemon pepper
Pinchcayenne
Salt
Ingredients for the fried okra:
Oil for frying
1cupall-purpose flour
1cupcornmeal
1/2teaspoonkosher salt
1/4teaspoonblack pepper
Instructions
To make the quick okra pickles, slice off the stem of each okra pod, cut in half lengthwise, and then cut each half into 2 or 3 slices, lengthwise. Ideally, each slice should be about 1/4-inch wide.
Place the water, vinegar, garlic, salt, peppercorns, mustard seed, dill weed, cumin, and cayenne into a medium pot and bring to a boil. Turn off the heat and add the cut okra. If the okra isn’t completely submerged in the brine, add more water. Allow to sit unrefrigerated and uncovered in the pot for 30 minutes. (If you want to make the pickles ahead of time, place the okra and brine in glass or plastic containers, and refrigerate until ready to use.)
Meanwhile, as the okra is soaking make the dipping sauce. Take 1 tablespoon of pickle juice (straining out any peppercorns, mustard seeds, and okra seeds) from the pot and place into a mixing bowl. Add the mayonnaise, sour cream, buttermilk, garlic, cilantro, dill weed, cumin, lemon pepper, and cayenne, and stir until well combined. Taste and adjust seasonings, and add salt if needed. Refrigerate covered until time to serve.
After the okra has pickled and you’re ready to fry, pour 1-inch of oil into a large skillet and heat on medium high to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet pan with paper towels.
In a large plastic food-storage bag, mix together the flour, cornmeal, salt, and black pepper. Lift the okra out of the brine (it should be a little sticky) and add it to the flour. Shake the bag until the okra is well covered. You’ll need to shake hard because some of the okra slices may stick together. Get a plate and then remove the okra from the bag and place the okra on a plate, making sure the pieces are separated.
Once the oil is ready, with a slotted spoon or spatula, lower the dredged okra into the oil and cook until golden brown, stirring once or twice, about 1 minute. Remove the okra with the slotted spoon and place on the paper-towel lined sheet. Repeat until all the okra is fried.
Serve immediately with the dipping sauce on the side.
Notes
Okra tends to get tough and stringy the longer it grows, so choose smaller pods that are 3 to 4 inches in length.