If you like okra, you'll love this half sour pickled okra recipe. These picked okra are crunchy, easy to make in the refrigerator and no canning is needed. This is one of my favorite healthy veggie snack treats!
Course Appetizer, Snack
Keyword Pickled Okra
Prep Time 5minutes
Total Time 5minutes
1 to 1.5poundsokra
few pieces of fresh dill
additional whole coriander seeds and peppercorns to add on top
Wash your okra.
In a large bowl dissolve your sea salt in the water, using a spoon to stir.
Grind up all the dry ingredients (coriander, mustard seeds, peppercorns, bay leaves). You can use a mortar/pestle, rolling pin or coffee grinder to grind them up.
Put the okra in either (2) 32 ounce size jars, or (1) 64 ounce jar.
Put 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. If you have any water left, disregard it.
Add a few pieces of fresh dill on top.
Add in a couple of whole coriander seeds and peppercorns on top.
Make sure the okra is completely covered in water and close the jar. Shake it!
Put in the refrigerator. Let them sit for at least 3 days before eating.
Recipe note: For crunchy okra, add 1/4 teaspoon Ball Pickle Crisp Granules at the end.