Fermented Pickled Okra

Step 1

Mix salt with hot water to dissolve. Let cool.

Step 2

Wash, but don't scrub okra

Step 3

Trim stem end but leave intact (if you cut too short they will be slimy)

Step 4

Put any seasonings &/or probiotics that you wish to in jar(s). I added 2-3 garlic cloves per jar, a few black peppercorns, some coriander & about 1 tsp of dried dill (I didn't have fresh).

Step 5

Pack okra into jar(s) leaving about 1 inch from the top of the jar. (I hold my jar on it's side & place the okra standing up.

Step 6

Pour brine over okra enough to cover the top of okra leaving at least 1 in of headspace. Make sure okra is fully submerged. (can use a weight if you like) I didn't. If you pack the okra tight enough it will not rise.

Step 7

Close lid & store in a dark cool room for at least a week to 10 days or longer if you prefer. I started taste testing after about 7-10 days until it suited my tastes. You could leave 3-4 weeks. I couldn't wait that long!