Pickled Okra

Okra is a great vegetable for diabetics or anyone with unstable blood sugar levels. Okra contains a flavonoid called myricetin, which has b...

Okra is a great vegetable for diabetics or anyone with unstable blood sugar levels. Okra contains a flavonoid called myricetin, which has been found to help lower blood sugar levels. It’s also an excellent source of dietary fibre with three okra pods providing 3g of fibre. Pickled Okra Includes more fibre-rich vegetables like okra in the diet will help improve bowel function and promote better glycaemic control and insulin sensitivity.

Pickled Okra

Makes: 1L

Pickled Okra Ingredients

• 1L mason jar
• 1 cup filtered water
• 1 cup apple-cider vinegar
• Small handful fresh herbs of choice
• 2 tbsp sea salt
• 1 tsp peppercorns
• 2 tsp coriander seeds
• 1 tsp mustard seeds
• Pinch chilli flakes
• 2 whole cloves garlic
• 400g small okra, stems trimmed

Pickled Okra Preparation

1. Sterilise jar by either steaming, washing well with hot soapy water or putting through dishwasher cycle.
2. Mix together water, apple-cider vinegar and salt in saucepan then bring to boil.
3. Combine herbs and spices in a small bowl then place in jar.
4. Fill jar with okra.
5. Cover okra completely with vinegar mixture. Tap jar on counter to release air bubbles and top up with extra liquid if needed.
6. Place lid on and leave on kitchen counter for around 10 days. Once opened, keep in fridge for 1–2 months.