These pickled okra are fresh, crunchy, and so easy to make in the refrigerator - no canning needed. Made with a simple salt water brine and spices, save this recipe if you're growing okra in the garden!
additional whole coriander seeds and peppercorns to add on top
Instructions
Wash the okra under running water, making sure to remove any dirt. Place the okra in either (2) quart jars, or (1) half gallon jar.
In a large bowl dissolve sea salt in water, using a spoon to stir.
Grind up all the spices (coriander, mustard seeds, peppercorns, bay leaves). You can use a mortar/pestle, rolling pin or coffee grinder to grind them up.
Place the minced garlic in the jars, then ground up spices, then pour the salt water mixture on top. If you are using 2 jars, divide everything in half. Make sure the okra is completely covered in water. If you have any water left, disregard it.
Add a few pieces of fresh dill, whole coriander seeds and peppercorns on top. Note: For super crunchy okra, add 1/4 teaspoon Ball Pickle Crisp Granules into the jar too, I use this for all my pickling recipes.
Close the lid and shake the jar to mix completely. Place jars in the refrigerator. Let them sit for at least 3 days before opening and eating. Store pickled okra in the refrigerator for up to 6-8 weeks. Enjoy!