It's Prime Time For Pickled Okra

While you may love it fried or roasted, it's time to consider pickling your next batch of okra. For the best pickled okra, choose the smaller pods, as the bigger ones can be tough, dry, and woody. You don't need to cut the ends from the okras for this recipe, but make sure they are free of dirt and debris. Since you are not going to store these pickles on the shelf for several months, you don't need to process them in a water bath. Instead, chill the pickled okra for at least two days before serving, and keep them in the refrigerator for up to two months.

By

Southern Living Test Kitchen

Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines

Published on August 6, 2024

Rate

PRINT

Share