Go Back to Recipes Page      Print This

Pickled Okra and Carrot

Fermented foods are loaded with friendly bacteria that helps strengthen our digestive function. These homemade pickles are easy to make and delicious to eat!

8-10 okra, 3-4 inches, rinsed well
6-8 carrots, cut into 3-4-inch sticks
12 cloves fresh garlic, peeled, left whole
3 cups apple cider vinegar
3 cups spring or filtered water
1/2 teaspoon crushed red pepper flakes
1 tablespoon dill seeds
1 tablespoon mustard seeds
1 1/2 tablespoons sea salt
1 tablespoon Suzanne's Specialties brown rice syrup
3, 1-quart jars with lids

Clean vegetables and towel dry them. Clean jars, boil them for 5 minutes, drain and dry them. Blanche carrot sticks in boiling water for 1 minute. Drain well and rinse under cold water to stop cooking. Arrange okra and carrots in jars. Push 4 garlic cloves into each jar.

Place vinegar, water, spices, salt and rice syrup in a sauce pan and bring to a boil. Reduce heat to low and cook brine until the salt is dissolved, stirring occasionally. Turn off heat and allow brine to cool to just warmer than room temperature. Pour brine (with seeds) into each jar to completely cover the veggies. Allow to cool completely before sealing jars. Let pickles stand at room temperature for one day to allow flavors to develop before serving.

Note: Pickles will keep for about a month refrigerated. Also note that you can make these pickles the standard way, sterilizing jars, boiling finished pickle jars and sealing them. The pickles will then keep for 6 months out of the refrigerator. 


Frey Vineyards
 Christina's Advertisers
 The Fruit Company