On Fri, 7 May 2010 07:58:29 -0700, gtr wrote:

> On 2010-05-07 05:35:21 -0700, Melba's Jammin said:
>
>> In article <2010050518522797828-xxx@yyyzzz>, gtr > wrote:
>>
>>> There's not a lot to making pickled okra, but I didn't think to try it
>>> till now. All the recipes are very similar that I find online. One
>>> will add dill or dill seed, another won't. Same with dried chili.
>>>
>>> One of them mentions "piercing the okra with a fork" before pickling.
>>>
>>> Do others have any particular personality they are inclined to add these?
>>
>> I haven't made them in many, many years but do recall the part about
>> poking holes in the pods (so the pickling liquid can get inside).
>
> I took a stab at it yesteray, now I'm at the waiting portion. I didn't
> prick or slice them as the ones my Granny made never had any holes in
> them. It will be one of the 4 or 5 variables I'm gauging in this first
> test.
>
> I culled 10-12 recipes on line and was really surprised how they were
> so similar with the exception of the water v. vinegar part. They went
> from it 1 part water / 1 part vinegar to 4 w /1 v. One had no water at
> all. It was surprising out varied it was. One had 2 tsp dill seed, one
> had 1/2 tsp dill seed.
>
> Whatever. Any place is a good place to start.

i would avoid pricking them as i don't think biting into an okra pod full
of brine would be all that appetizing.

your pal,
blake