Tag Archives | pickled okra

Small Batch Pickled Okra Recipe

Earlier tonight, I did a live pickle making demonstration over on the Food in Jars Facebook page (you can watch it any time you want right here). In it, I made a small batch of one of my favorite pickles – pickled okra.

Now, before you wrinkle your nose and announce that you don’t like okra, know that pickling it reduces its slime factor quite radically.¬†I find that people who normally dislike okra find much to appreciate¬†about the pickled version. Even my mother, who is disinterested in okra on a good day, can really dig into a jar of the pickled version. I highly recommend that you try it.

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Pickles and Potlucks


After a very early morning wake-up call, I landed in Portland yesterday afternoon to spend the holidays with my parents. So far, I’ve done nothing but catch up on sleep and tag along to a pair of seasonal potlucks.

Though my mom is a fine cook, in recent years, I’ve become her potluck consultant (she claims that after a lifetime of inventing dishes, she’s out of ideas). Regularly, she calls me when she needs some fresh inspiration. And when I’m in town, it becomes my responsibility to help dream up and prepare our potluck contributions.

pickles for potluck

Knowing that more than a few of you might be looking for side dishes and items for shared meals in the coming week or two, I thought I might share what I came up with over the last two nights.

On Saturday, we cut carrots and parsnips into sticks (two pounds of each), tossed them with olive oil, minced rosemary, salt and pepper and spread them out on a cookie sheet in single layers. Roasted at 400 degrees for 25-30 minutes and turned at least once, they turn into crisp, caramelized nuggets of root vegetable goodness. To serve, I heaped them into a casserole dish and topped them with some chopped parsley, plucked moments before from my mom’s garden.


For tonight’s offering, we took a dish of mashed potatoes and kabocha squash. They get stirred together with beaten eggs, a bit of butter, chopped fresh sage and two kinds of cheese. It is ridiculously decadent and good. I think it’s perfect for a potluck, because it’s the sort of thing that must be shared. It’s far too rich to have for just a couple of people, but I crave it this time of year and love that I can have a generous taste while not being responsible for eating the whole thing.

I also brought two jars of pickles from home for tonight’s party, because I knew it was a crowd that would appreciate them. And I heard more than one person exclaim excitedly when they saw the jar of pickled okra.

How have the rest of you been handling your holiday parties and potlucks this season?

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Note to Self – Remember the Okra

Fried Okra

I’ve been in Austin, TX for the SXSW Interactive conference over the last few days, so I’ve been running hither and yon, attending sessions about things like Misogyny on the Internet and Is Online Privacy Broken. It’s been a fascinating whirlwind, although I’m looking forward to getting back to home and routine tomorrow night.

Last week, I made a batch of Orange-Ginger Marmalade, but I’m finding that I can’t quite muster the mental organization to write about it, especially when my meals have been consisting of things like barbecue ribs at Iron Works and an amazing Tex-Mex dip that consists of queso (melted Velveeta and Rotel tomatoes*) poured over a mound of guacamole.

However, I did want to mention the fried okra I ate last night, at a lovely restaurant on 6th Street called Parkside. Everything I tasted there was absolutely delicious, but the fried okra continues to linger on my palate-brain and it has me convinced that I need to incorporate okra into the canned vegetable rotation in the coming season. I’ve always been one of those who shied away from okra, fearful of it’s mucus-like reputation, but after Parkside’s okra, I am converted. I know that Rick’s Picks makes a pickled okra (and it’s a product with a loyal following), but now I’m going to be on the prowl for a recipe to do it at home. Anyone have any suggestions?

*It is one of my goals to can a batch of homemade tomatoes in the Rotel style (chopped with roasted jalepenos) over the summer/fall canning season. Hold me to it!

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