A friend brought us several pounds of okra and I had 2 glass weights.
Ingredients:
Peppercorns
Coriander seeds
Garlic cloves
Fresh dill
Kosher salt
Water
Fermenting air lock lids
glass weights
quart wide mouth mason jars
Directions:
Wash the okra and place in the quart jars. When full add 2 cloves of garlic, 3 peppercorns, a handful of fresh dill, and 3 coriander seeds. Dissolve 2 TBS of salt in 4 cups of water. Fill the jars with the brine, top with the glass weights and place air lock lids on. We place the jars in a glass dish to capture the brine that may seep out of the jars while fermenting. We leaving them on the counter for 3-7 days and refrigerate them for at least 10 days prior to eating.
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