Friday, August 26, 2016
When pickled (or grilled, for that matter), okra loses its weirdo interior texture and becomes perfectly crispy. It's a really good way to consume this veggie, and when I saw it on sale at $1.99/lb I scooped up 2.5 lbs. Most for pickling, some for roasting. These are delicious. One part vinegar, one part smoked paprika, and one part okra. A pretty even balance, for a pickle.
I generally followed Marisa McClellan's recipe for pickled okra on Mrs. Wages, but used half pints and switched up the spices a pinch. Each half pint got 1 tsp pickling spice, 1 tsp smoked paprika, a small garlic clove, and a slice of lemon if I felt like it. A couple of the jars have double the paprika, but no lemon or pickling spice. Also because I felt like it. When you're pickling with vinegar it's acidic enough to give you a bit of breathing room in the spices & add-ins department.
I pulled all the tiniest okra and put them into one jar to have a little sampling jar. There are food swap plans in the making!