How to Ferment Okra Pickles
Getting it done:
Sanitize 5-pint jars with bands and lids.
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.
Pack the jars with the trimmed okra, up-and-down like pickles.
To each pint jar, add a pinch of hot red pepper flakes, 1/8 teaspoon mustard seed, and 1/8 teaspoon dill seed.
Chop the garlic cloves in half lengthwise, crush them a bit, and add 3 of these halves to each pint jar.
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.
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.
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.
Stay in the loop
Subscribe our Monthly News letter and receive your Free Keto Cookbook. Our Gift to You for signing up!