In article >,
blake murphy > wrote:

> 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

I have pickled many an okra pod (mom loved the ones I made for her) and
never once found the need to prick them. They pickled just fine. Same
same for hard boiled eggs or small cucumbers, or zucchini, but the
zucchini is cut into spears...
--
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