This pickled okra recipe is so simple and so yummy. Although many complain about okra’s slime factor, pickled okra is not. It’s the only way I will eat okra…the only way. Give it a try…it will change your taste buds.
A few notes:
- Leave 1/4″ of the stem on the okra pod. I made the mistake of cutting the entire stem, and it ruined the entire batch.
- Instead of red pepper flakes, I used a whole hot chili pepper (organic, of course)
- Don’t boil the brine. Just whisk the ingredients together in a small bowl and pour into your jar. Boiling will kill all the beneficial bacteria.
- Also, put the lemon slices on top vs. the bottom of the jar. It will add flavoring to the okra pickles AND serve as a weight so the okra doesn’t float to the top, avoiding the dead space at the bottom.