A tangy winter preserve made with small, fresh okra fermented in vinegar brine to keep it crisp. Serve this practical classic alongside olive oil dishes or grilled meat.
Lightly trim the stem ends of the fresh okra, rub off the fine hairs, and rinse under cold water.
Pack the okra tightly into a sterilized jar with the garlic and mint.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Let the brine cool until lukewarm. Do not pour it in hot, or the okra will soften and lose its crispness.
Pour the lukewarm brine over the okra until it is covered, then seal the jar tightly.
Leave the jar to ferment in a cool, dark place for 10–15 days. The pickles are ready when the okra tastes tart and changes color.
Choose small, firm okra; larger pods may remain fibrous. Trim the stems lightly rather than cutting them off completely, or brine can enter and soften the okra. Sterilize the jars and keep all the okra submerged. The pickles can be eaten after 10–15 days.
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