Drinking pickled okra

Drinking pickled okra is a unique way to get in some probiotics and enjoy a tangy, flavorful snack. Here’s a simple recipe for homemade pickled okra that you can drink a glass of every night!

Ingredients:

• 1 lb fresh okra (small to medium-sized pods work best)

• 3 cups white vinegar (you can also use apple cider vinegar for a different taste)

• 1 cup water

• 2 tablespoons kosher salt (for brining)

• 2 tablespoons sugar (optional, depending on your preferred sweetness)

• 4 cloves garlic (peeled)

• 1-2 teaspoons mustard seeds

• 1-2 teaspoons coriander seeds

• 1 teaspoon black peppercorns

• 1 teaspoon dried red pepper flakes (optional, if you want a little heat)

• 1-2 bay leaves (optional, adds a nice aroma)

• 1 small bunch fresh dill (or 2 tablespoons dill seeds)

Instructions:

1. Prepare the Okra:

   • Wash the okra thoroughly and trim off the stems. Leave the caps intact.

   • You can also poke a small hole in each okra pod (this helps the brine penetrate better, but it’s optional).

2. Make the Pickling Brine:

   • In a medium saucepan, combine the vinegar, water, kosher salt, and sugar (if using).

   • Bring to a simmer over medium heat, stirring until the salt and sugar dissolve completely. Once dissolved, remove from heat and let it cool to room temperature.

3. Prepare the Jars:

   • Sterilize your glass jars by washing them with hot, soapy water or by running them through a dishwasher cycle. You can use mason jars or any clean, glass jars with tight-fitting lids.

4. Pack the Okra:

   • In each jar, pack the okra tightly but without squishing it. You want the okra to be snug to keep it from floating in the brine.

   • Add garlic, mustard seeds, coriander seeds, black peppercorns, red pepper flakes, and bay leaves to the jars. Add a few sprigs of fresh dill or a couple of tablespoons of dill seeds.

5. Pour the Brine:

   • Once the brine has cooled, pour it over the okra, ensuring that the okra is fully submerged.

   • Seal the jars tightly with their lids.

6. Pickling:

   • Store the jars in the refrigerator. Let the okra pickle for at least 2–3 days before consuming. The longer it sits, the more flavor it will develop. It’s best to let it pickle for 7–10 days for optimal taste.

7. Serving and Drinking:

   • To drink one glass every night, pour out some of the pickling brine into a glass and enjoy it! You can also eat the pickled okra if you like. The brine is tangy and has that nice vinegary, salty flavor.

Tips:

• If you’re sensitive to the strong vinegar taste, you can dilute the brine with a little water when drinking.

• You can add other spices like turmeric, cumin, or even a little bit of lemon zest for a twist.

• The okra itself will also absorb the flavors, and you can snack on it too!