Pickles!! Okra

Nothing beats the crunchy spicy bite of a homemade pickle okra

Just use what you already have in the kitchen.  I had chili flakes (I always have chili flakes)
black mustard seeds, coriander seeds, all spice, sliced or crushed fresh garlic, bay leaves and super hot Thai chilis.

1.  Place fresh  okras in jar, tightly packed.  They loosen up as they start to pickle.
2.  Add spices you have in hand ie: mustard seeds, black pepper seeds, lemon zest,  

     black mustard  

     seeds, coriander seeds, allspice, sliced or crushed fresh garlic, bay leaves, chilis

3.  Dissolve 1tsp of salt in 1/2 cup of hot water.  Leave to dissolve.
     Then fill with cold water to top of cup.
4.  Pour cold salty water in to the okra jar till 3/4 full.
5.  Top with vinegar to make a ratio of 3/4 salty water and 1/4 vinegar.
6.  Close tightly lid and leave to pickle.

The water will start to get cloudy and the okras will change from a bright green to a dull khaki colour.
They should be ready to eat after a week (depending on the climate)
If you want to slow the process.  Often I open a jar and want to eat the other jars for later, I just put them in the fridge for later. Easy peasy.

• Benefits:
  Potassium, vitamin B, C, folic acid, calcium
  Low in calories, high in fibre. 
• Contains beneficial antioxidants. Okra packs many antioxidants that benefit your health. ...
• May lower heart disease risk. ...
• May have anticancer properties. ...
• May lower blood sugar. ...
• Beneficial for pregnant women. ...

Okras, and baby cucumbers are being pickled simultaneously.

Pickle party!

Crunchy heaven!