Description
Garlic-Dill Pickled Okra is a refreshing and crunchy probiotic snack that transforms the commonly misunderstood vegetable into a delightful treat. With its vibrant flavors of garlic and dill, this quick and easy recipe elevates okra to new heights, making it a perfect addition to picnics, parties, or even as a solo snack at home. Unlike traditional pickles, these okra pods maintain their crisp texture without the slime often associated with them. Packed with gut-friendly probiotics, they not only tantalize your taste buds but also promote digestive health. Customize your batch with your favorite spices for a personal touch, and enjoy them straight from the jar or as part of your favorite meals.
Ingredients
- 12 to 16 fresh okra pods
- 1 cup pure water
- 2 teaspoons sea salt
- 2 cloves garlic, thinly sliced
- 1/4 cup onion, sliced
- 1 teaspoon dried dill seed
- 1/2 teaspoon mustard seed
- 1/2 teaspoon whole black peppercorns
Instructions
- Thoroughly wash and trim tops of okra pods.
- In a bowl, dissolve sea salt in water to create the brine.
- Add dried dill seed, mustard seed, and peppercorns to the bottom of a Mason jar.
- Pack okra vertically into the jar snugly.
- Layer sliced garlic and onion throughout the okra.
- Pour brine over packed okra, leaving space at the top for weights.
- Place fermenting weights on top to keep okra submerged.
- Secure fermenting lid on the jar and let it ferment at room temperature for 3 to 10 days.
- Once fermented to desired taste, switch to a regular lid for storage.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Snack
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 5 pieces (50g)
- Calories: 15
- Sugar: 0g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Use fresh okra pods for optimal texture and flavor. Adjust spice levels according to preference. Store pickles in an airtight container in the fridge; they can last for up to 3-4 weeks.