Hot Weather Makes Okra Explode With Delight

This hot weather is making the okra grow so fast! I only waited three days and the tiny little pods grew six inches.

I love hot pickled okra and it is super easy to make. All you have to do is pick the okra when it is small and tender, pack it in brine, and wait.

It is best if you can pick the pods when they are about 4 to 5 inches long. You can still use the larger pods, but they are more likely to be stringy and tough. Even if the pod is tough, you might be able to use the seeds inside. They are a bit like a mild flavored pea. When they are pickled they taste like capers.

Rinse the pods and cut the tops off if they are big. Longer pods need to cut in half. Dissolve a tablespoon of sea salt in 1.5 cups of vinegar diluted with 1.5 cups of water. Cut the tops off of 1 or 2 jalapenos and drop them into a mason jar. Stuff the rest of the jar with as many pieces of okra as you can. Try to get them in tight so that they won't float up in the brine. Fill the jar with brine and stash it in your refrigerator for at least three weeks.

If you want to preserve okra for long term storage, use hot brine and process the jars in a hot water bath.

I gobble hot picked okra right out of the jar as a snack. It makes an interesting addition to any vegetable platter. You could also add greenbeans or other crunchy vegetables to the jar. Strips of red pepper will make the jars look nice, too.

When the weather is really hot, nothing beats hot pickled okra served next to a gin and tonic. The bitter/sweet tonic balances out the tartness of the vinegar and the frosty ice cubes mute the heat from the hot peppers. It is a glorious combination.

Cheers,
ProfessorBromide