Serves 4
Enjoy the crisp and tangy crunch of freshly-picked okra; perfect as an accompaniment to your picnic lunch, or as a healthy snack. The flavors will develop and deepen over 48 hours, so be sure to make these in advance.
Ingredients (organic/biodynamic)
- ½pound fresh okra
- 1 c. apple cider vinegar
- 1 c. water
- 1 Tbsp Celtic Sea Salt®
- 2 cloves garlic, peeled and smashed
- 1 tsp. mustard seeds
- 1 tsp. dill seeds (or 2-3 fresh dill sprigs)
- 1 tsp. black peppercorns
- 1/2 teaspoon red pepper flakes (optional for spice)
Instructions
- Sterilize the jar and lid by boiling them in water for 10 minutes. Let them air dry on a clean towel.
- In a medium saucepan, combine water, apple cider vinegar, and salt. Bring the mixture to a boil, stirring until the salt is completely dissolved. Remove from heat and let it cool to room temperature.
- Pack the okra into the jar, standing them upright. Tuck fresh dill sprigs (if using) in between the okra.
- Place the smashed garlic cloves, black peppercorns, mustard seeds, dill seeds, and red pepper flakes (if using) into the jar.
- Pour the cooled brine over the okra, ensuring the okra is completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
- Wipe the rim of the jar with a clean, damp cloth. Place the lid on the jar and screw on the band until it is fingertip tight.
- Let the jar cool and then refrigerate. Allow the okra to pickle for at least 48 hours before eating for the best flavor. The longer it sits, the more flavorful it will become.
- Your sugar-free, oil-free pickled okra is ready to enjoy! Store in the refrigerator and consume within a few weeks.
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