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RECIPE: OKRA PICKLES

RECIPE: OKRA PICKLES

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15 minutes

35 minutes

2



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt






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.

    download our lacto-fermentation guide and recipe book