If you think you hate okra, you've probably never had it pickled. Pickled okra is a completely different vegetable. Crisp, cold, garlicky, and not slimy in the slightest. SESAME GARLIC QUICK PICKLED OKRA Makes one quart jar 1 lb okra pods 1 cup rice vinegar 1/2 cup water 3 tbsp coconut aminos 1 tbsp sweetener (or sugar / honey) 1 tsp sea salt 4 garlic cloves, 2 smashed, 2 minced 1 tsp red pepper flakes 2 tsp toasted sesame oil 1 tbsp toasted sesame seeds 2 green onions Rinse the okra and shave off only the brown collar at the stem end. Leave the top of the pod intact. Blanch 60 seconds in boiling water, then drain. Stand the pods upright in a clean quart jar, tucking the garlic and pepper flakes down between them. Add the sesame seeds. Add the vinegar, coconut aminos, sweetener, salt, and sesame oil. Top off with water until okra is covered. Seal, refrigerate, enjoy. Stays good in the fridge for three weeks, but you’ll definitely finish them, off before that!  Okra brings about 3 grams of fiber per cup, a good chunk of it the soluble kind your gut bacteria feed on. It's also a solid source of vitamin K and magnesium, which is a combination that matters more for your bones as we age. Rice bowls, egg salad, next to a piece of salmon, or straight from the jar at four in the afternoon. #pickledokra #quickpickles #guthealth #highfiber #thrivewithlolita - @thrivewithlolita