MITIBLEU, SPAIN :: RAW SHEEP’S MILK
This pairing is not for food cowards. MitiBleu is a strong, savory sheep’s-milk blue from the region of La Mancha. Quick pickling helps to make okra, often slimy, more palatable by maintaining some of its crunchy texture. Enjoy this dish with your Southern friends. They may be surprised that okra can taste so good.
YIELD: 4 CUPS
PREP TIME: 10 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 2 DAYS
12 ounces whole fresh okra
1 cup red wine vinegar
½ cup rice vinegar
½ cup granulated sugar
2 tablespoons salt
1½ teaspoons cumin seeds
1 teaspoon yellow mustard seeds
½ teaspoon whole black peppercorns
½ teaspoon red chili flakes
¾ teaspoon ground coriander
2 teaspoons smoked paprika
With a paring knife, remove the fibrous top tip of the okra. Pack the cleaned, trimmed okra pods tightly into a 32-ounce glass pickling jar. Set aside.
Combine the remaining ingredients with 1 cup water in a medium saucepan. Bring to a boil, stirring occasionally.
Remove the pickling liquid from the heat, and pour over the okra until covered. Immediately place the lid on the jar.
Keep the pickles out until they cool to room temperature. Once cool, store in the refrigerator. Keep them for 2 days before serving to properly infuse the flavors.
Chef’s note: Make ahead. They will keep for up to 1 month.
Other cheeses to serve with this accompaniment: Ibores, Monterey Jack, or fontina.
Creative suggestion: Bloody Mary, meet pickled okra.