Alan L.
Elite Member
You guys are making me hungry. I love okra fried and boiled, never tried it pickled. Do you pickle the stem end too that you normally would not eat?
Pickled Okra
- Thread starter jinman
- Start date
- Views: 10620
Bird
Rest in Peace
Yes, you do not want to cut into the pod until after they're pickled. Of course, you can use a knife and fork, but when I eat'em, I just bite them off right at the stem and throw that little stem piece away.
Maybe it's a New England thing. All I knoe is that kt's mighty tasty
Alan L.
Elite Member
Yes, you do not want to cut into the pod until after they're pickled. Of course, you can use a knife and fork, but when I eat'em, I just bite them off right at the stem and throw that little stem piece away.
Ok, thats the same thing I do for boiled okra. I wouldn't want to eat it improperly.....
wroughtn_harv
Super Member
Okra, well, we eat it microwaved. We wash the pods, dry them, and then put them in the microwave and nuke them. Then we eat them the same way Bird does the pickled ones.
Of course you have to like the taste of okra because nuking them kicks that flavor into overdrive. The other thing is they are best when they're fresh and small. We grow our own and right now they are producing like crazy, okra loves this heat and it being dry.
We just made up a bunch of bread and butter pickles. Almost half of them were made from lemon cucumbers. They're shaped and almost colored like lemons. But they're sweeter and more tender than regular cucumbers. Some of them we canned with jalopenas, spicey bread and butter pickles, yummy!
Our cucumbers are slacking off because of the heat. The grasshoppers are getting more tomatoes than we are. We didn't get hardly any squash or zuccini this year because of the squash bugs. But the okra? Okra is going like crazy, that's a good thing.
Of course you have to like the taste of okra because nuking them kicks that flavor into overdrive. The other thing is they are best when they're fresh and small. We grow our own and right now they are producing like crazy, okra loves this heat and it being dry.
We just made up a bunch of bread and butter pickles. Almost half of them were made from lemon cucumbers. They're shaped and almost colored like lemons. But they're sweeter and more tender than regular cucumbers. Some of them we canned with jalopenas, spicey bread and butter pickles, yummy!
Our cucumbers are slacking off because of the heat. The grasshoppers are getting more tomatoes than we are. We didn't get hardly any squash or zuccini this year because of the squash bugs. But the okra? Okra is going like crazy, that's a good thing.
OP
jinman
Rest in Peace
- Joined
- Feb 23, 2001
- Messages
- 20,387
- Location
- Texas - Wise County - Sunset
- Tractor
- NHTC45D, NH LB75B, Ford Jubilee
Pickled okra is different from boiled okra. With pickled okra, you bite it off at the stem and chew it. With boiled okra, you bite it off at the stem and it slides down your throat all by itself.
:laughing:I never met an okra pod I didn't like.:thumbsup:
Chuck52
Veteran Member
The stem end is the best part of pickled okra! Nice and chewy!
Chuck
Chuck
txdon
Super Star Member
Jim when I saw the word Kosher and China I was thinking I had see those words together before on my used apple juice barrels.
Are the pickled okra fuzzy?
Attachments
OP
jinman
Rest in Peace
- Joined
- Feb 23, 2001
- Messages
- 20,387
- Location
- Texas - Wise County - Sunset
- Tractor
- NHTC45D, NH LB75B, Ford Jubilee
Don, I wouldn't call them fuzzy, but I would definitely call the texture of the pod as velvety. Fresh new okra pods have a tiny fuzz when picked fresh, but that's not the same texture as the pods after pickling in my opinion.
Bird
Rest in Peace
Yep, Jim, and I finally went shopping for several things there today, but this Sam's Club didn't even have any pickled okra. Since my wife won't eat it, a half gallon would sure be a lot for me, but I'd have bought it anyway if they'd had it. I guess it's just as well for me to buy the pints.