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    RECIPE: OKRA PICKLES

    RECIPE: OKRA PICKLES

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    Rated 2.8 stars by 6 users


    15 minutes

    35 minutes

    2



    INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH





    All quantities approximate.

    INGREDIENTS:

    • 1 lb. fresh okra pods, 3-1/2 to 4 inches long
    • 3/4 tsp. mustard seed
    • 3/4 tsp. dill seed
    • 6 garlic cloves, peeled
    • 1/2 to 1 tsp. hot red pepper flakes
    • 3/4 cup raw apple cider vinegar
    • 4 to 5 pints filtered water
    • 5 tsp. sea salt

    INSTRUCTIONS:

    1. Sanitize 5 pint jars with bands and lids.
    2. Remove the stem tops of the okra, cutting them off with a sharp knife. You can also chop off the pointy ends if it helps to fit them into the jars.
    3. Pack the jars with the trimmed okra, up-and-down like pickles.
    4. To each pint jar, add a pinch of hot red pepper flakes, 1/8 teaspoon mustard seed, and 1/8 teaspoon dill seed.
    5. Chop the garlic cloves in half lengthwise, crush them a bit, and add 3 of these halves to each pint jar.
    6. Add 1 teaspoon of salt and 3 tablespoons of cider vinegar to each pint jar. Fill the jars the rest of the way up with filtered water.
    7. Screw the lids on tightly and place them in a cool place away from drafts and direct sunlight for 2 to 3 weeks or until they are ready. Burp the jars often.
    8. Once your okra pickles are done, store them in a cellar or some other cool, dark place until you are ready to eat them. Store opened jars in the refrigerator.

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