pickled okra

These make for a good snack to have on hand in the fridge. They're very salty and refreshing, especially on a hot day or after a sweaty workout. They pair well with fresh tomatoes, and would probably go great on a salad, though I haven't tried that yet.

I've tried a few recipes for pickled okra. The batch photo'd came out pretty well, and here's what I did:

- Fill a large jar with fresh, washed okra. The quality of the okra matters. If the okra is slimy, the pickles will be even slimier. So basically, you should only make this recipe if you stumble upon some enchanting fresh okra at the store.
- dissolved 40g (diamond back) kosher salt in 1 cup of water, along with some crushed garlic, peppercorns, and bay leaves. You could for sure add other herbs, spices, etc. at this step.
- Add some ice cubes to the brine to get it to cool, to the point where it's at least not burning hot.
- Pour the brine into the jar over the okra, then add cold water until the jar is filled. Give the jar a good shake and try to make sure everything is submerged.
- Let the jar sit in the fridge for 48 hours before enjoying the pickles.

Variations: pickled okra
Same idea as above, but add 40g salt, 24g sugar, and 2/3 cups white vinegar to the brine.