Note to Self – Remember the Okra

March 17, 2009(updated on October 3, 2018)

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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9 thoughts on "Note to Self – Remember the Okra"

  • I haven’t made pickled okra myself, but I *have* worked any number of jalapeno-y-tomato-y things into my repertoire and they’re definitely on the top of the list for this year. the more jalapenos you can, the better, in my humble opinion (and we’ll be trying to grow jalapenos this year due to our obsession. wish us luck!)

    as for pickled okra, here’s the one to ask:

    1. Sarah, your many tweets about tomato and chile chutneys/sauces/salsas have made me hungry over the winter and it was your canning projects that have served as partial inspiration for this project.

      Someone mentioned a Alton Brown pickled okra recipe in a blog post recently as well, I’m going to track it down and see how it sounds as well.

  • Oh, if I’d read this before the potluck, I would have loved to talk with you about these panels. Niftiness!

    1. I’ll do my best to remember some of what I learned for the next food blogger potluck, so we can talk about it then.

  • I mentioned the Alton Brown recipe in $30/Week. I’m going to give it a shot – I like Alton, but will probably add more spiciness. Rick’s pickled okra is indeed a revelation.

  • small okras, stemmed. Pack heated sterilized pint jar. Add a hot pepper, some coriander seeds, peppercorn, salt and a clove of garlic. Pour boiling apple cider vinegar to cover. Seal. Process 10 minutes in boiling water bath.

    I like my pickles tart. I imagine you can add some sugar, but the thought makes me shudder. I don’t sugar use in my cornichons either! and I dislike bread and butter pickles because they are sweet. But to each their own, n’est ce pas?

    I can see I am going to enjoy this blog!

    1. Sylvie, I’m not a big fan of sweet pickles either! Thanks for the okra pickling instructions. They’ve had okra pickles at my local produce market lately, so I think I’ll be giving these a try sooner rather than later.

  • i am late to the game.
    memphis taproom has fried okra on the menu. havent tried yet. just in case you need some inspiration 🙂

    1. That is VERY good to know. I’ve been craving more fried okra ever since we finished the order in Austin. Thanks Morgan!