I used to think okra was slimy. That all changed the day I met garlic-dill pickled okra! The newest kid on the lacto-fermentation block, these homemade crispy crunchy okra pickles are every bit as good as sauerkraut or cucumber pickles. Plus, they stabilize blood sugar, fight fatigue, and protect the gut! Make a pint (or a gallon) because you're going to love this easy ferment!
Wash okra pods and trim the tops (I don't cut them off completely).
Pack okra vertically into Mason jar.
Pour brine into jar, leaving room for fermenting weights.
Place fermenting weights on top of the okra and press down.
Affix the fermenting lid.
Leave on your counter for 3 to 10 days, or until fermented to suit your taste.
Once fermented, remove weights and replace fermenting lid with a regular lid.
Refrigerate to let them age a few more days (or weeks) if desired, or enjoy when cold. They stay crunchy for several weeks in the fridge!
I ferment my okra pickles on the counter for about 6 or 7 days, then let them slowly continue fermenting in the fridge for another week or two.
Garlic-Dill Pickled Okra (crunchy, not slimy probiotic snack!) https://traditionalcookingschool.com/food-preparation/recipes/garlic-dill-pickled-okra-crunchy-not-slimy-probiotic-snack/